Sauce for Pork Tenderloin En Croute?

[RAS1187]

Greetings to all the culinary professionals out there,

We started running pork tenderloin en croute (wrapped in puff pastry) as part of a special holiday buffet. Today was the first day we ran it, and feedback was that there should have been a sauce to go with it.

I do not expect to just throw this question out and have all my problems solved, but I was wondering what possible flavors could accompany this, keeping in mind that the puff pastry shouldnt get too soggy.

Some flavor components I have thought of include red wine, mustard, mushrooms, and tarragon. Is there anything else that could go with this type of dish?

[AllanMcPherson]

Generally I would pair something like this with thick sauce, like a hot emulsion. Almost any of the flavors you mentioned can be incorporated in this way. The sauce will be sturdy enough that it won't soak into the pastry.

Pork is great in that it can take any number of flavors. You might also consider a chutney or compote with this sort of dish. Fruit would work as would a tomato and onion "jam" sort of thing.

--Al

[kuan]

I like the jam idea. Maybe a cumberland sauce of sorts. Chili pepper marmalade?

[shroomgirl]

read the heading and dried cherry sauce came immediately to mind.....usually add alittle "heat"....

Pig heads make the best jell.....oh, man....I've been using the reduce goo in all kinds of soups, sauces ....(the turkey gravey was not turkey....
Just flavors the fruit goo...not necessary but nice.

[Cat Man]

A honey and balsamic vinegar reduction goes amazingly well with pork tenderloin

Cat Man

[DC Sunshine]

If you do want to use something a bit juicy, use a base for the pastry made of shortcrust pastry, then use the puff pastry just for the top. You make an oblong box of the shortcrust over the outside bottom of say a loaf tin (depending on the size of the pork) put the pork and your flavourings in as usual, then cover with the puff pastry. Its a tip taken from the Two Fat Ladies

[Montelago]

Fuji apple gastrique made with ice wine. It is really good and easy to make. Caramelize your apples in butter, cover with the wine and simmer for about 20 minutes with a single clove and a pinch of cinnamon. Strain out the apples and reduce to syrupy consistency.

[Bazza]

yeah I agree apple with pork, maybe a little cider and wholegrain mustard too yummm!

[RAS1187]

I am really like all the ideas guys, especially the apples. It hit me as soon as I went to bed, APPLES. Thanks for all the input, I will sit down with my chef and we'll work something out. Who knows, I might get him to join here and start posting.

[Ma Facon]

Try putting the fruit ideas inside the "En Croute" And Sauce with a Traditional Madeira/Marsala/Or even Do a Decadent butter sauce with a seasonal roasted (dark) vegetable... Pumpkin/Squash or ????????????? Get the idea?

[durangojo]

i think i would do a fruit compote, relish or chutney..something served on the side so as not to make the crust soggy..this time of year i think cranberries. i just made a cranberry port sauce for thanksgiving that was really good, and quite simple..i put in candied orange slices to add a bit of texture..cranberries have a mouth feeling of being light which i think you would want with this dish... sometimes i make an orange chipotle sauce when i roast pork tenderloins..how do you serve this on the buffet? do they hold up well without becoming overcooked in a chafer, or do you carve it at a station..always looking for new meat entree ideas...
joey