satchmo
Assistant Cook
Hi all. My wife and I are hosting a small dinner party tomorrow. I'm preparing pork tenderloin en croute as the main entree. My question involves advanced preparation. I had planned to sear the pork and saute the wild mushroom stuffing in advance. Then assemble the whole thing in puff pastry and place in the fridge. This way when company arrives, I can just pop the dish in the oven to finish cooking.
My concern is that due to the refrigeration of the pork, it will take longer to cook. Will the pastry dry out or burn before the pork can cook through? I've made this dish before and it turns out fine, but I've never tried making it several hours in advance like this. The pork is usually still warm from searing when it goes in the oven. I just want to be able to spend time with my guests, not alone in the klitchen.
Any input would be very much appreciated. Thanks guys, and great forum by the way. Wish I had found it sooner.
Kevin
My concern is that due to the refrigeration of the pork, it will take longer to cook. Will the pastry dry out or burn before the pork can cook through? I've made this dish before and it turns out fine, but I've never tried making it several hours in advance like this. The pork is usually still warm from searing when it goes in the oven. I just want to be able to spend time with my guests, not alone in the klitchen.
Any input would be very much appreciated. Thanks guys, and great forum by the way. Wish I had found it sooner.
Kevin