Pork Tenderloin in Pastry

Directions

1. Dough:
2. Mix the flour in a large bowl with the salt, then incorporate the water, vinegar, and egg yolks and work with your hands until the dough forms a smooth ball. Let sit for 30 minutes covered with plastic wrap.
3. Roll the dough into a 10x15 inch rectangle. With a rubber spatula spread 1/3 cup of the butter over the dough. With the aid of a knife, fold one side over the top, then fold over the other side, business-letter fashion. Wrap again in plastic wrap and refrigerate for 15 minutes. Repeat, using another 1/3 cup of the lard, refrigerate 15 minutes more, and repeat a third time, leaving the dough refrigerated this time for 1 hour. The dough is better still if refrigerated overnight.
4. Tenderloin:
5. Apply salt and pepper over tenderloin.
6. Place in an ungreased hot oven-proof skillet in order to sear.
7. Sear evenly and place in 350 degree oven for 20 minutes.
8. Remove from oven, allow to rest for 30 minutes, and place in refrigerator to completely cool.
9. While meat is cooling on a floured surface roll out pastry dough to approximately 1/8 – 1/4 inch thick.
10. Trim dough to a 7” x 10” rectangle. Place in refrigerator.
11. Chiffonade Sage and chop Thyme.
12. Coarse chop cranberries and mix thoroughly with breadcrumbs and herbs.
13. Remove tenderloin from refrigerator, and spread apple jelly all over.
14. Remove pastry from refrigerator.
15. Brush interior of pastry with egg, and sprinkle with cranberry-herb mixture; allowing 1/2 inch from edge.
16. Place tenderloin on one side and roll away from you.
17. Brush edge with egg in order to create a seal.
18. Place on cookie sheet that has been greased seal side down. Brush top and sides with remaining egg.
19. Make 4 diagonal slits (all the way through pastry) to allow for venting.
20. Bake at 350 degrees until pastry is golden brown and internal temperature is 137-150 degrees.
21. Slice on the bias and serve hot with favorite side items.