Pastry Encrusted Pork Tenderloin Recipes

PEPPER-CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 425°. Mix first five ingredients. To make a double roast, arrange tenderloins side by side, thick end to thin end; tie together with kitchen string at 1-1/2-in. intervals. Place on a rack in a 15x10x1-in. pan. Spread with mustard mixture; cover with bread crumbs, pressing to adhere. , Bake until a thermometer inserted in pork reads 145°, 30-40 minutes. (Tent loosely with foil if needed to prevent overbrowning.) Let stand 5 minutes. Cut into slices; remove string before serving.

PARSLEY AND PARMESAN CRUSTED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spray a baking dish with cooking spray. Arrange pork tenderloins in the baking dish.
• Mix together bread crumbs, parsley, Parmesan cheese, thyme, salt, and black pepper in a bowl; set aside.
• Stir mustard and garlic together in a bowl. Spread mustard mixture over the pork.
• Sprinkle the bread crumb mixture over the mustard coating.
• Bake pork in the preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Allow pork to rest for 5 minutes before slicing.

HERBED PORK TENDERLOINS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tenderloins on a sheet pan and pat them dry with paper towels. Combine the rosemary, thyme, 1 tablespoon salt, and 1 teaspoon pepper in a small bowl. Rub the tenderloins all over with 2 tablespoons of olive oil. Sprinkle all sides with the herb mixture. If there is a thinner "tail," fold it underneath so the tenderloin is an even thickness throughout. Wrap the tenderloins completely with a single layer of prosciutto. (I place the prosciutto sideways with the ends wrapping under the tenderloins.) Tie in several places with kitchen string to hold the prosciutto and the "tail" in place.
• Roast for 20 to 25 minutes, until an instant-read thermometer inserted in the middle of the end of the tenderloin reads 140 degrees F for medium rare and 145 degrees F for medium. Cover the tenderloins tightly with aluminum foil and allow to rest at room temperature for 15 minutes. Slice diagonally in thick slices and serve warm with apple chutney.

PHYLLO CRUSTED PORK TENDERLOIN

Steps:

• Take the pork tenderloin and cut it in half crosswise. Each piece should be about 8 ounces. Season with salt, pepper, cumin, paprika and Szechwan pepper. Heat 2 tablespoons of lard in a saute pan. Sear the pork tenderloins in the hot lard, browning all sides. Place pork on a plate and let cool. In the same saute pan, saute the mushrooms, adding the remaining 1-tablespoon of lard if necessary. Cook until the mushrooms are brown and all the moisture is gone. Season with salt, pepper and Creole mustard. Let cool. Melt unsalted butter. With pastry brush, brush butter on each sheet of dough and layer the phyllo, one sheet on top of the other. Cut the buttered phyllo stack in half lengthwise. Place four tablespoons of mushroom mix on phyllo dough, spread into a layer. Turn the dough so it looks like a diamond. Place the tenderloin onto the mushroom mixture where the edges of the loin are about 1/2 inch from the edge of the phyllo. Fold the nearest corner of phyllo over the loin, and then bring up the corners on the sides of the loin, towards the center of the loin. Roll the loin away, wrapping up the whole loin. Roast in a preheated 450-degree oven for 18 to 20 minutes.

SAVORY PUFF PASTRY WRAPPED PORK TENDERLOIN

Steps:

• I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
• Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
• Finely chop the package of herbs, add as much or as little as you prefer.
• Add to the cooling apple mixture.
• Prepare the stuffing according to the box and let cool.
• Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
• Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
• Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
• Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
• Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
• Brush with a beaten egg with water all over the top and sides.
• Place seam side down on a baking sheet.
• Bake at 375 for 30-40 mins, or until golden brown.
• Let cool for 10 mins and serve, ENJOY.
• Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.

PASTRY ENCRUSTED PORK TENDERLOIN

Steps:

• To make the pork, preheat the oven to 425 degrees F.
• Heat the oil in a skillet over medium-high heat and add the bacon and leeks.
• Saute for 3 minutes.
• Stir in the mustard, cream and thyme.
• Bring to a boil until the mixture is thick, about 1 minute.
• Take the puff pastry and roll into a 10" x 12" rectangle.
• Spread the leek mixture over it, leaving a 1" border on all sides.
• Brush all the exposed pastry border with beaten egg.
• Place the pork on the upper third of the pastry, tucking any thin ends under.
• Season the pork with pepper.
• Bring the short ends of the pastry over the end of the pork, then roll the pork in the pastry until fully enclosed, cutting off any excess pastry.
• Place seam side down on a cookie sheet and prick the top.
• Brush with egg.
• Bake for 20 to 25 minutes, until golden brown.
• To make the sauce, mix the juice and chicken stock in a saucepan and bring to a boil, reducing to 1 cup.
• Stir in the soy sauce and cream, bring to a boil and reduce until slightly thickened.
• Slice the pork and drizzle with the sauce.