Hope you guys are ready to try a 70’s throwback recipe today. Mrs J decided to bring this recipe for pork tenderloin in a puff pastry wrap back into operation without too much modification.

The main difference is that from her point of view the packages are a full meal in themselves, served with just a salad. Feel free to add potatoes and extra sauce on the side if you like though – that’s what they would have done in the 70’s.

Start by making a thick cheese sauce. Mrs J brought a tbsp of butter and 2 tbsp of flour to the boil with some water and a splash of milk. Lowering the heat she then added grated Emmenthaler cheese by the handful for a very thick sauce. Season with salt and pepper and set to the side.

Cut your pork tenderloin into portion sized pieces. Get a frying pan going until it’s really hot. Add a knob of butter and quickly brown the pork on all sides. Season with salt and pepper.

Mrs J would suggest that you brown the meat as quickly as possible, on high heat. Because it’s going to spend quite a bit of time in the oven. It’s less likely to become dry if it’s not already fully cooked before you wrap it. Just a tip.

Now roll out puff pastry. You want fairly rectangular pieces, big enough to wrap around your pieces of meat. Put some grated Emmenthaler on each piece. Follow up with some chopped fresh basil.

Pop the meat on the cheese, spread a good amount of cheese sauce on top and wrap the pastry around the whole thing. Nip the dough together to avoid the packages leaking. Give them an egg wash before sending them into the oven at 200°C.

Take them out as soon as your pastry is all done and golden. Depending on the thickness of your pastry. 20-30 minutes normally does it. Let the packages sit for a few minutes before serving.

You can also do this dish with a mushroom sauce, if you prefer that sort of thing. Enjoy!