Pork Tenderloin in Puff Pastry

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.