Prep 24 hrs
Cook 30 mins
This recipe was a huge hit at a cooking class I took. Don't let the wild ingredients fool you - this tastes great. We didn't let this marinate overnight and it still tasted great. It tastes even better if you let it marinate. Prep time includes marinate time.
- 2 pork tenderloin, trimmed of sinew (about 4 pounds)
- 2 garlic cloves, minced
- 1⁄4 teaspoon fresh ground black pepper
- 4 allspice berries, crushed
- 4 juniper berries, crushed
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cinnamon
- feathery tops from 1 fennel bulb, chopped (about 1/4 cup)
- 2 tablespoons extra-virgin olive oil
- 1⁄2 teaspoon salt
- 1 1⁄4 lbs all-butter puff pastry sheets (2 sheets)
- 12 thin slices pancetta (optional)
- 1 large egg, beaten to blend
- Dijon mustard
- Marinate the pork: Toss the pork tenderloins with the remaining ingredients except the salt in a bowl, and rub well to coat thoroughly. Cover in a air tight bowl and refrigerate 24 to 48 hours.
- When you are ready to bake, rub the pork tenderloins with the salt.
- To bake: Preheat the oven to 400 degrees (preferably set on convection bake).
- Roll each tenderloin tightly in the puff pastry and seal the edges of the pastry to enclose completely (excess pastry should be trimmed). If you like, wrap the tenderloins first in Pancetta.
- Brush the puff pastry with the beaten egg and place, seam side down, on a parchment paper-lined baking sheet.
- Roast the pork in the preheated oven for 30 minutes, or until the crust is golden-brown and the pork registers 170 degrees.
- Remove to a board and let rest 10 minutes. Cut into medallions and serve with mustard.