Pork Tenderloin in Puff Pastry
photo by Laka
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 pork tenderloin (600 g)
- 4 tablespoons Dijon mustard
- 100 g pancetta, thinly sliced into 12-14 slices
- 2 tablespoons olive oil
- 4 tablespoons pesto sauce (pepper and fig or red pesto of your choice, 3+1)
- 400 g fresh puff pastry
- fresh oregano leaves (or herb of your choice, fresh or dried)
directions
- Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.
- Tightly wrap in pancetta slices, tie with a string if necessary. Place on a baking sheet coated with olive oil. Bake in the oven for 20 - 30 minutes at 200°C.
- When done, cool down and remove pancetta slices.
- In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.
- Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin. Place the cooled tenderloin along the longer edge of the dough.
- Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal. Cut the remaining pastry into strips and decorate the roll, if you wish.
- Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll. Bake in oven for 20 minutes at 200°C.
- Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.
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RECIPE SUBMITTED BY
Laka
Croatia
Food lover, wine and espresso drinker, chocolate addict. I love my family, my dog (when I have it) and my food processor. I cook every single day since I married and probably will until the day I die. I love to share my recipes that are straightforward to prepare, yet are exceptionally tasty and look so good. I hope you feel inspired by my recipes and that they find life in your kitchen!