Pork tenderloin in pastry is a truly tasty main course, a perfect addition to the Christmas menu. It’s easy to prepare and so elegant and scenic that it will impress friends and family. If you are looking for main courses, also check out main courses for Christmas. The preparation of the pork tenderloin in pastry is really simple, and the video recipe will guide you step by step. Don’t forget to let me know in the comments if you want to try the recipe, or alternatively, visit me on my social pages Facebook and Instagram.
Below you will find other interesting recipes with pork:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas
- Energy 313.18 (Kcal)
- Carbohydrates 12.79 (g) of which sugars 0.21 (g)
- Proteins 19.92 (g)
- Fat 18.30 (g) of which saturated 4.07 (g)of which unsaturated 12.91 (g)
- Fibers 0.41 (g)
- Sodium 449.86 (mg)
Indicative values for a portion of 87 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 clove garlic
- as needed extra virgin olive oil
- 1 sprig rosemary
- 1.1 lbs pork tenderloin
- 4.2 oz fresh bacon
- 1 puff pastry (rectangular)
- as needed salt
- 2/3 cup white wine
How to Make Pork Tenderloin in Pastry
In a pan, place the rosemary, a drizzle of oil, and a clove of garlic.
Cook the tenderloin on both sides. Be careful not to prick the surface, which would cause the juices to escape. Salt it and then deglaze with the wine and let it evaporate completely. At this point, place the meat on a plate and let it cool.
In the meantime, unroll the puff pastry on the work surface and lay the bacon slices on the pastry, slightly overlapping them.
At this point, take the cooked tenderloin and wrap it with the puff pastry with the bacon, seal the ends by pressing the pastry with your fingers, then with the leftover puff pastry, make small trees with a pastry cutter that will be used as decoration on the surface.
Brush the surface with beaten egg and bake your pork tenderloin in pastry with potatoes for 30 minutes at 356°F in the static mode of the oven.
Remove from the oven and let rest for 10 minutes before slicing and serving at the table.
Conservation and Variations of Pork Tenderloin in Pastry
You can store the tenderloin in the refrigerator in an airtight container until the next day. You can replace the puff pastry with shortcrust pastry and the bacon with slices of speck.
