Pork Tenderloin en Croute with Creole Mustard Sauce
This makes a really great Sunday night dinner or whenever you have some extra time. It’s pretty easy (although there are a number of steps) and it also looks very impressive, so it would be good for company. I saw this on Emeril Live and although I wanted to turn the channel, I just couldn’t because, hello!, he was was wrapping a pork tenderloin in puff pastry! How can I turn away from that? Exactly, I couldn’t.

Speaking of couldn’t — I could not find Creole mustard so I just used regular Dijon mustard and added some Creole seasoning blend that I had in the cabinet. Seemed to work just fine. If you don’t have Creole seasoning I would mix some onion powder (1 tsp), garlic powder (1 tsp), celery seed (1/2 tsp), a little cayenne pepper (pinch), sweet paprika (1/4 . . . → Read More: Everything is better en Croute