Filet mignon de porc, or pork tenderloin, is reasonably priced here and fairly adaptable. I have made a few different 'en croute' versions over the years, but this time I was looking to work up a recipe in honour of our Canadian family member, who is known in this house as 'Maple Ninja' (long story). Pork is a meat that lends itself well to sweet sauces, so I wanted to make maple syrup a key ingredient. Pretty definitively Canadian, eh? So here's what I came up with: Sweet Piggy. I made another version of the dish where I used par-boiled, diced apple instead of caramelised onions. Both are good.
Things to remember:
- Make sure you get the pork well started in the frying pan before wrapping in pastry, or the oven time will be too long and the pastry will overcook and the onions dry out.
- Have the pastry as cold as possible without being frozen, otherwise the warmth from the fillings will make it all goopy and almost impossible to fold over the pork without tearing.
- Maple syrup goes in the recipe, not in your tummy.
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