Lets be honest, tenderloin in every form is magic. Puff pastry is magic. Put them together, and you have... LOTS OF MAGIC. This was my first time cooking puff pastry on the smoker, and it turned out perfectly.
1 Pork Tenderloin
1 Sheet Cresent roll sheet
5T Soft Goat Cheese
S&P to taste
1 Egg, beaten
Cover pork in salt and pepper and sear the loin in evoo until cooked through.
Let the tenderloin rest so its not too hot.
Spoon the goat cheese into the center of the cresent sheet. Place the pork loin on top and cut the sheet to size. Save the extra to decorate the top. I just cut stripes :)
Wrap the pork loin and pinch the sides so the cheese wont drip out. Cover in egg wash.
Smoke at (350F) for 15 minutes or until golden brown.
1 Apple, diced
6 Slices cooked bacon
Cook the bacon and remove from the pan. Chop. Add the diced apples, sugar, and cinnamon and sauté until tender.
Slice the pork loin and serve with the relish. Garnish with parsley.
They look so pretty sliced and the meat stays amazingly tender.
Trust me, people will want seconds!