Pork Tenderloin Wrapped in Golden Puff Pastry
75
min
933
Calories
62g
Fats
54g
Carbs
43g
Protein
Discover the perfect fusion of succulent pork tenderloin encased in a golden puff pastry. This delicious main course is bound to impress with its rich flavors and a delightful crunch. Perfect for special dinners!
Ingredients:
Step 1: Prepare the Pork
Start by trimming any visible fat off your tenderloin. Then, give it a good coat with Dijon mustard for that tangy flavor kick. Neatly wrap the mustard-coated tenderloin in pancetta slices, making sure it's snug and well-covered. If you find the pancetta isn't staying in place, feel free to tie it up with some kitchen string.
Pro Tip: Ensure the tenderloin is at room temperature for even cooking.
Step 2: Bake the Pork
Before popping it into the oven, lay your pancetta-wrapped tenderloin on a baking sheet lightly greased with olive oil. This prevents sticking and adds to the flavor. Bake in a preheated oven at 392°F (200°C) for 20-30 minutes. The goal here is to achieve a beautifully cooked tenderloin with a slightly crispy pancetta outer layer. Once done, allow it to cool slightly before moving on to the next step.
Pro Tip: Insert a meat thermometer to ensure pork reaches 145°F (63°C) for safety.
Step 3: Prepare Puff Pastry
Unroll your puff pastry sheet on a clean surface. Sprinkle it with fresh oregano leaves to infuse the pastry with an aromatic herbaceousness. Place the cooled tenderloin along one edge of the puff pastry. Carefully roll the pastry around the tenderloin, pressing lightly at the edges to seal. For an extra touch of elegance, you can cut strips from any remaining pastry to wrap or decorate the roll.
Pro Tip: Chill the puff pastry for a few minutes if it becomes too soft to handle.
Step 4: Bake to Golden Perfection
Now that your tenderloin is happily ensconced in puff pastry, give it a final brush with a mix of pesto and olive oil. This will add a wonderful sheen and contribute to the golden finish. Bake in the oven at 392°F (200°C) for about 20 minutes or until the pastry is puffed and golden. Let it rest for a moment before slicing; this keeps the juices in and makes for a better presentation.
Pro Tip: Letting the baked tenderloin rest is crucial for moisture retention.
