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?