The Whole Pork Tenderloin in Pastry is truly wonderful to serve anytime and especially during the Christmas holidays. Not only beautiful but also delicious and not at all difficult to prepare. Simple, ready-to-use ingredients make its preparation truly enjoyable, even for those less experienced in the kitchen. You can always enrich it by brushing some milk on the surface of the pastry and perhaps sprinkling it with sesame seeds. And if you don’t like the filling I’ve proposed, you can always change it with what you prefer, because the result will always be delicious. Portion the tenderloin directly at the table.
Usually, when I make this recipe, I also prepare a red wine reduction because I find it pairs wonderfully. You can find it by clicking on the next recipe:
Pork Tenderloin with Red Wine Sauce
If you like pork tenderloin, then don’t miss the next recipes:
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pork tenderloin
- Half package rectangular puff pastry
- 4 slices thin pancetta
- 6 walnut halves
- 6 pitted dried plums
- to taste extra virgin olive oil
Tools
- 1 Baking Sheet
- 1 Knife
How to Prepare Whole Pork Tenderloin in Pastry
First, take the tenderloin out of the refrigerator at least 40 minutes before cooking, and let it come to room temperature. Drizzle a bit of oil inside a non-stick pan and heat it up. Place the tenderloin inside and let it cook for just under a minute, just enough to form a crust. Keeping the flame high, turn it first on one side and then the other, trying to keep the opposite side raw. Finally, seal the third side by standing the tenderloin upright. All these steps will only take a few minutes.
Once the tenderloin is sealed, place it on a plate and let it cool slightly. With a sharp knife, make 6 cuts on its raw side, and season with salt and pepper on both sides. Finally, wrap it all around with thin slices of pancetta.
At this point, cut the rectangular puff pastry in half, place the tenderloin on it, and fold only the sides forming pleats.
Now all you need to do is stuff it: put half a walnut half and a dried plum in each cut made in the tenderloin. Then bake in a preheated oven at 356°F, and let it cook for about 15/20 minutes or do not turn off until the pastry is well browned.
Serve your Whole Pork Tenderloin in Pastry, only after letting it rest for a few minutes, so you can enjoy the flavor without burning yourself.
Tips and Storage
You can store the pork tenderloin in pastry in the refrigerator after cooking it, but remember that the puff pastry will lose all its crispiness.
In any case, store it inside an airtight container.
If you want to prepare in advance, you can easily sear the tenderloin even the day before, and assemble before baking.
This way, if you have guests, your stove will remain perfectly clean.
Don’t like walnuts or plums? No problem, you can choose another type of filling: dried apricots and almonds; candied orange peels and pistachios…
