The Pork Tenderloin in Puff Pastry is truly exceptional, not only for its taste but also for its beauty. It will be really fabulous to serve during Christmas holidays and not only, as every event is a perfect occasion to enjoy it. The preparation of this dish is really simple and fast, the only downside is some extra oil splatters on the stove, because to sear it well, you will need to keep the flame always high under the pan: it should not only be seared, but almost crispy. If you don’t like pork, you can always opt for veal or beef tenderloin. In any case, try it immediately, so you will decide whether to include it in the Christmas menu or not.
Do you like pork tenderloin? Then don’t miss the next recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 medallions
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz pork tenderloin
- 1 package rectangular puff pastry
- 12 slices thin pancetta
- 6 leaves sage
- to taste salt and pepper
- 2 tablespoons extra virgin olive oil
Tools
- 1 Frying pan
- 1 Baking tray
- 1 Paper towel
How to prepare Pork Tenderloin in Puff Pastry
First, take the pork tenderloin out of the fridge at least forty minutes before cooking it, so that it reaches room temperature. Pat it with a paper towel to remove as much moisture as possible. At this point, cut it into slices about 1 1/4 inches each. In a non-stick pan, place two generous tablespoons of extra virgin olive oil and heat well.
Place the slices in the pan, let them fry for just a few seconds, and then proceed to seal all sides except one, the larger one. The searing should be very quick, as the very hot oil will immediately cook the tenderloin.
Gradually, place the seared tenderloin slices on a plate, season with salt and pepper on both sides, and let them cool.
Meanwhile, divide the puff pastry in half, then into six equal strips. Finally, slightly stretch them with your hands to enlarge them a little.
Once cooled, place a sage leaf next to the tenderloin and wrap it with the two slices of pancetta. Continue until you have used all ingredients.
Once ready, wrap them this time with the slightly stretched puff pastry slices, and seal them well on the cooked side of the tenderloin.
Gently press them with your hands to ensure the puff pastry adheres well. Distribute the crusted tenderloins on a baking tray, lined with parchment paper (you can use the one from the puff pastry), and bake in a preheated oven at 350°F, cooking them for about 12/15 minutes, or until the pastry has browned.
Serve your Pork Tenderloin in Puff Pastry, fresh out of the oven, piping hot, but it will also be delicious at room temperature.
Tips, Variations, Notes, and Storage
You can store the ready-to-cook pork tenderloin in puff pastry in the refrigerator, but inside an airtight glass or ceramic container.
Even once cooked, you can do the same, but reheat it with the microwave to prevent it from drying out.
The cooking time depends on the size and thickness of the tenderloin; the smaller it is, the less it needs to cook.
Want to freeze it to have it ready for special occasions? Go ahead, but remember to defrost it in the fridge and never outside.
