PORK LOIN IN PUFF PASTRY

What a great weekend.  The rain stopped and the sun was shining.  a great day in California.  Well I got most of my shopping done.  Have packages to mail and I will be all set.  Also made the sauce for the Ravioli for Christmas dinner.  That is in the freezer.  This morning I am making the Ravioli and will get those in the freezer.  I'm just cranking here.  I just wish the Day itself could be stretched out a little longer.  All the preparation, anticipation, and then in a blur it is over.  But it seems like that is how it is with everything that you wait for.  Christmas, Birthday, Summer Vacation.  It's the anticipation and then when it happens, it seems to be over in a flash.  So I always try to enjoy the anticipatin" time, it lasts the longest.

Today I have a recipe that is an original one, developed by my sister.  She just calls it "Pork Loin in Puff Pastry".  It is delicious and on the table in 30 minutes.

PORK LOIN IN PUFF PASTRY

Will serve 6 persons

2 little Pork Loins (look for the ones in the market that come 2 in a package and are no larger than 2" around.
1 Package of Pepperidge Farm Puff Pastry
1 1/2 cups of Apricots Diced
2 tablespoons Dijon Mustard
3 tablespoons Sweet whole grain Mustard (you can get it at Honey Baked or Hickory Farms)
6 thin slices of Fontina Cheese
Thinly sliced Garlic

Mix the Mustards and the Apricots to make a thick sauce.
Make little slits in the pork loin and put a thin slice of garlic in each.  About 4 or 5 in each Loin.  Salt and pepper each piece.  Cut each loin into 3 pieces.  In a large skillet put 2 tablespoons of olive oil.  When hot, saute the loins until they are browned on all sides.  Remove from the pan and set aside.  Cut each Pastry piece into three pieces.  On each piece lay the cheese, then the Pork Loin and then top with the Mustard mixture.  Fold the Pastry over the Pork and place folded side down (the cheese is then on top) on a baking sheet, and bake at 350 degrees for 25 to 30 minutes or until golden brown.  Let set for about 5 minutes and serve.  Delicious!
Thanks Linda for the wonderful recipe!

That is it for today
Ciao
Grayce