Are you planning a smaller holidaze feast this year?
Looking for a little sumpin’ sumpin’ tasty, impressive as heck, and still wicked simple?
Check this out:
a turkey (or pork, pork works really well here, too) tenderloin, wrapped in puff pastry that you slathered in chutney, then baked.
So good! So easy! And holidaze festive!
The original recipe for this comes from Rachael Ray, and calls for a pork tenderloin.
Thing is, when I was at my local ALDI, all of their pork tenderloins were in marinades that I didn’t think would play well with mango chutney. But then, I came across “rotisserie flavor” turkey tenderloin and figured that it could work.
•1 sheet puff pastry, thawed
•Chutney – I used Major Grey’s
Note: a turkey tenderloin package is actually two trimmed turkey breast pieces. Go ahead and use the two pieces to approximate one pork tenderloin.
Heat your oven to 400º and line a rimmed baking sheet with parchment paper.
Add olive oil to a hot pan over medium-high heat, then add the turkey pieces and brown on all sides. Set aside to cool a bit.
Unroll your puff pastry sheet on the parchment paper lined baking pan and spread with the chutney.
Note: Major Grey’s mango chutney is perfection here, but if you have another type, say Banana & Mango Chutney, feel free to use that instead. Cranberry chutney might could be a nice seasonal swap out.
Arrange the browned turkey pieces in the middle of the puff pastry sheet and fold the sides and the ends up and over.
Flip over so the roll is seam side down and bake in the hot oven for 25 to 35 minutes, until the pastry is golden brown and an instant read thermometer inserted in the thickest part of the turkey reads 165º.
Note: if you’re using pork, you are good to go at 145º, which will more than likely be at the 25 minute mark.
Remove from the oven and allow to rest for five minutes before slicing with a serrated knife and serving.
We had ours with some veggie packed stuffing on the side and thought it a very nice meal for any time.
But, just think about the holidaze…