In a large skillet over high heat, melt 2 tsp (10 ml) butter and sear pork tenderloins on all sides. Reserve in a dish and let cool.

In the same skillet, cook spinach. Reserve in a bowl and let cool. Drain excess liquid.

Still using the same skillet, prepare the sauce. Lower heat to medium, melt 1 tsp (5 ml) butter and brown shallot for 2 minutes. Deglaze with beet juice and simmer for 5 minutes. Add demi-glace sauce and simmer for another 5 minutes. Season with salt and pepper and reserve.

Preheat oven to 375°F (190°C). On a floured work surface, roll pastry into a 18 x 12? (45 x 30 cm) rectangle, 1/4? (0.5 cm) thick. Cut pastry into two pieces, one 8 x 12? (20 x 30 cm) and the other 10 x 12? (25 x 30 cm). Lay the smaller piece on a parchment-lined baking sheet. Spread out spinach, leaving a 1? (2.5 cm) border at the edges. Place the 2 pork tenderloins side by side on top of the spinach. Brush with mustard and fresh thyme, and season generously with pepper. Cover with the cheese. Brush pastry edges with egg wash and cover with the larger piece of pastry. Press the edges together to seal. Brush top with egg wash and pierce a few holes in the pastry to allow steam to escape. Cook in the oven for 35–40 minutes or until pastry has puffed up and is golden brown. Let rest 10 minutes before serving with beet sauce and seasonal vegetables.

Yield: 8
Prep Time: 45 min
Cook Time: 50-60 min