Show & Tell: Stuffed Pork Tenderloin En Croute

Let’s eat! For this installment of “Scouting Show and Tell,” we asked Scouters to share their favorite Dutch oven meals, whether they or their Scouts created them. Either way, they look amazing. Check out these recipes and visit to send us yours.

You can also show us other ways you make Scouting shine through the online form, by emailing us at or via social media using #ScoutingShowandTell

Bill Langham, a Scouter with Troop 2 of Rye, N.Y., shared this recipe that another Scouter challenged him to make in a Dutch oven.

“The photo is from a Scoutmaster’s competition at Camp Aquehonga where it took second place, losing to pulled pork with some commercial barbecue sauce,” he says. “I suspect that the judges had never seen anything resembling my dish and didn’t know quite what to make of it. I really wanted that first place apron!”


2 pork tenderloins (about 2 1/2–3 pounds all together)


Ground pepper

1 teaspoon dried rosemary, chopped

3/4 cup fresh parsley, chopped

2 tablespoons softened butter

2 tablespoons grated Parmesan cheese

2 extra tablespoons butter (for skillet)

1 sheet frozen puff pastry, thawed

1 egg

1 splash of heavy cream


Flatten pork tenderloins between two pieces of plastic wrap and season with salt and pepper. Mix together the parsley, the softened butter, Parmesan cheese, rosemary and salt and pepper to taste to create a paste.

Spread the mixture on one of the tenderloins, top it with the other tenderloin and press together firmly. Tie the tenderloins in place with some string.

Heat the other 2 tablespoons of butter in a skillet and brown the tenderloins well on both sides for about 2 minutes per side over medium-high heat. Remove and allow to cool slightly. Remove the string.

Flour a large surface and a rolling pin and roll the puff pastry out into a rectangle large enough to wrap around the tenderloins. Place the tenderloins on the pastry. Mix together the egg and heavy cream to create an egg wash. Moisten the edges of the pastry with the egg wash and press firmly together to enclose the tenderloins completely. If desired, make decorations with any surplus pastry, then moisten them and press into place on top. Brush it all over with the egg wash.

Arrange the pastry-covered tenderloin on a circle of parchment paper cut to fit your Dutch oven. Cover the Dutch oven and bake for 20 minutes at 400 degrees — that’s about 16 briquettes on top and 9 underneath. Reduce heat to 350 degrees and bake for an additional 20 minutes. If the pastry is browning too quickly, place a foil tent over it.

Let rest for 10 minutes before cutting into the pastry. Serve hot. Serves 4-6.

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