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Pork Tenderloin in Puff Pastry

17/11/2023

Pork tenderloin in puff pastry is a refined and tasty dish that can impress during an important dinner or a special occasion. As a true Italian chef, I recommend flavoring it with typical aromas of our cuisine. Here is the recipe:

Ingredients

  • 1 pork tenderloin (about 500-700g)
  • Salt and pepper to taste
  • Fresh rosemary sprigs
  • 1 clove of garlic
  • Extra virgin olive oil
  • 1 roll of puff pastry (about 230g)
  • 1 egg yolk
  • 1 tablespoon of milk
  • 100g of thinly sliced raw ham
  • Fruit mustard or fig jam, optional

Preparation

  1. Preheat the oven to 200 °C.
  2. Salt and pepper the pork tenderloin. In a hot frying pan, add a drizzle of oil and sear the tenderloin on all sides until it is well browned. Add rosemary and garlic to flavor the meat during searing.
  3. Remove the pork tenderloin and let it cool for a few minutes. Remove the rosemary and garlic.
  4. Roll out the puff pastry on a sheet of baking paper. Arrange the slices of raw ham on the pastry, overlapping them slightly, to create a base for the tenderloin.
  5. If desired, spread a thin layer of mustard or jam on the tenderloin to add a sweet-sour touch.
  6. Place the tenderloin in the center of the ham and wrap it, so that the ham completely covers the tenderloin.
  7. Wrap the tenderloin and the ham with the puff pastry, sealing the edges well. You can use a bit of water to help stick the pastry.
  8. In a bowl, beat together the egg yolk and milk, then brush the mixture on the surface of the puff pastry to give it a nice golden color when baking.
  9. Bake the tenderloin in crust for about 25-30 minutes, or until the puff pastry is golden and crisp.
  10. Let the tenderloin rest for a few minutes before slicing.

Curiosity

The tenderloin in crust can be enriched in various ways, for example with the addition of chopped and sautéed mushrooms or wilted spinach between the ham and meat. In Italy, the most classic variant involves the use of aromatic herbs such as rosemary and sage to further flavor the meat. The contrast between the soft and juicy meat and the crispy crust is a real triumph of textures and flavors.

Pork Tenderloin in Puff Pastry