Pork Tenderloin In Puff Pastry Recipes

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.

PORK WELLINGTON

Steps:

• Place a rack in the upper third of the oven and heat to 400 degrees F.
• Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
• Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
• Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
• Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
• Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
• Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

PORK WELLINGTON

Steps:

• Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
• Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
• Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
• Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
• Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
• 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
• To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

PORK TENDERLOIN IN PUFF PASTRY

Steps:

• Trim off fat and wipe meat well. Thaw the puff pastry and roll out one sheet to make a 12-inch square.
• Spread with 2 tablespoons of mustard. Put meat on one end of pastry and sprinkle with tarragon. Roll pastry around meat, tucking in ends.
• Place on ungreased baking sheet and bake in moderate oven at 350°F for 1 hour. Slice and serve hot or chill, slice and serve cold.

PORK TENDERLOIN IN PUFF PASTRY

Steps:

• In medium skillet, melt butter over medium heat. Add onion and garlic; cook and stir for 4 minutes. Add apple, salt, and pepper; cook and stir until ingredients are tender. Add thyme and wine; cook and stir until liquid evaporates. Set aside. Unroll pastry and roll on lightly floured surface to a 13-1/2" square. Cut into two rectangles. Spread half of the onion mixture down the center of each rectangle and top with the tenderloin. Brush edges with the egg wash and bring together; press to seal. Place bundles seam side down on Silpat lined cookie sheet with sides. Brush with remaining egg wash. Bake for 30-35 minutes or until pastry is golden brown and meat thermometer inserted into pork reads 150 degrees F. Let stand for 10-15 minutes, then slice and serve.