This dinner recipe features a fresh cut pork tenderloin along with the beautiful combination of puff pastry prosciutto dijon mustard and sautéed mushrooms. Roll out puff pastry on lightly floured surface.
Region on prepared baking sheet.
Pork puff pastry. 1 173-oz package puff pastry defrosted ¾ pound pulled pork ¾ cup BBQ sauce 1¼ cups shredded cheddar cheese 1 egg beaten 1 Tbsp water. Lightly coat each pork chop on both sides with prepared pesto. Rub it down the the salt.
Add your diced onions and allow them to cook for about 5 minutes to soften up. Roll the puff pastry out to a heavy paper thickness and cut into 16 25 by 35 rectangles. You will enjoy the most flavorful moist and downright delicious dinner that is actually quite easy to prepare.
Add the ground pork season to taste and break it up with a wooden. Then add the liquid smoke. A pork tenderloin is already a tender and moist cut of meat but when wrapped in prosciutto and puff pastry.
To make Pork Puff Pastry Bites grab a crockpot and place pork roast in it. Use a fork to press down and close the edges while poking fork holes on the top of each puff to let out steam while baking. Set up pulled red meat and cheese down center of the pastry squares.
Combine egg and water. Cook on high for 5-6 hours. Brush each pastry with egg wash.
Toss pulled red meat with BBQ sauce. Fold opposite corners of every square over the filling and press edges to seal. Using table knife divide dough into sections large enough to wrap each pork chop.
Cut each sheet into 9 squares. Heat your oil in a skillet over medium heat. Place a tablespoon of the roast pork mixture and roll pressing the edges flat to form a pillow.