PORK IN PASTRY POCKETS

2 tbsps. unsalted butter
l-l/2 lbs. pork tenderloin (approximatley 2 tenderloins)
l4 sage leaves
2 trbsps., unsalted butter
2 large garlic cloves, thinly sliced
l large yellow onion, thinly sliced
l large shallot, thinly sliced
4 large white mushrooms, thinly sliced
l pkg. frozen puff pastry sheets
l large golden Bartlett pear, peeled and cut into l/8″ slices
l/2 lb. Monterey Jack cheese, coarsely grated
2 egg yolks beaten with 2 tsps. water
Cook tenderloins: Melt 2 tbsps. butter and roll tenderloins in it.
Cut slits in the tenderloins and insert sage leaves. Cook meat to
med-rare, either in a microwave (cover with plastic wrap and cook at
high temp. for about 5 mins.) or in conventional oven (roast covere
d at 400 for about 30 mins. or until desired doneness). Let pork sit
for l mins. then slice in l/4″ medallions.
Make vegetable saute: Melt 2 tbsps. butter in a l0″ saute pan; add
garlic, onion, shallot and mushrooms and cook until golden.
Roll out each pastry sheet to a l0″xl2″ rectangle. Divide each
sheet in thirds (l0″x4″) and round corners to make long ovals.
To assemble: PLace pork medallions, then vegetables, a lice of pear,
and l large tablespoon of grated cheese on one side of each pastry
piece. Paint the edges of each piece with water to facilitate
sealing. Fold the pastry sheet over, turn up the edges to enclose
the filling, and press the edges with a fork to seal. Paint each
pocket with the egg wash. Bake on greased baking sheets at 375 for
25-30 mins. until pastry is golden. Serve warm or at room temperture
Makes 6 large pockets. Yankee Magazine