Puff Pastry Wrapped Pork with Brussels Sprouts Slaw
Ingredients
- 2 2 pork tenderloins (about 2 1/2 pounds total)
- 2 tsp. kosher salt
- 2 tsp. black pepper
- 2 tbsp. dijon mustard
- 1 tbsp. honey
- 1 17.3-oz. box frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1/2 c. panko breadcrumbs
- 8 thin slices prosciutto (about 4 oz.)
- 12 fresh sage leaves
- 1 large egg, beaten
- 3 tbsp. apple cider vinegar
- 2 tbsp. olive oil
- 2 tsp. dijon mustard
- 1 tsp. honey
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
- 1 12-oz. bag shaved Brussels sprouts
- 1 Granny Smith apple, diced
- 1/2 cup sliced almonds
- 1/4 cup grated pecorino romano cheese
Instructions
Puff Pastry-Wrapped Pork with Brussels Sprouts Slaw serves 6 original recipe by Pioneer Woman.
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