Savory Puff Pastry Wrapped Pork Tenderloin 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.

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.

PORK TENDERLOIN IN PUFF PASTRY

Steps:

• 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.