Fresh Parsley, chopped (optional)
(Due to the last minute change, I don’t have specific pork cooking directions. Ideally, I would sear it, and roast it until cooked through. Then slice and serve… as we had a change mid-recipe, I just sliced and sauteed until cooked through. You could even do this long ahead of time, and just warm slightly in oven while pastry bakes. )
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until mushroom mixture begins to “dry” out and is golden brown, about 10-15 minutes. Remove from heat.
After puff pastry has been removed from the oven (and centers pressed down/pulled out), layer ingredients. Mushrooms in the center cup, topped with a piece of pork tenderloin, and a dollop of dijon mustard.
|Oscar Dinner Table|
|I think Andy and Tawnya wanted some!|