Pork Tenderloin in Puff Pastry

READY IN: 1hr 10mins




  • 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.