Vegetable Stuffed Pork Tenderloin en Croute with Creole Mustard Cream Sauce
Ingredients For the tenderloin and pastry: * 2 1/2 tablespoons unsalted butter * 2 (3/4-pound each) pork tenderloins, trimmed of all fat and silver skin * 1/2 teaspoon plus a pinch salt * 3/4 teaspoon freshly ground black pepper * 3 tablespoons vegetable oil * 1 1/2 cups diced onions * 1/2 cup diced celery […]