I present to you the Pork Tenderloin En Papillote as an alternative to the classic Christmas lunch dishes. Something different yet delicate and tasty at the same time. Moreover, it’s easy to prepare and especially quick, because you can start cooking it at the last minute, even while eating the first course. The sweetness of the honey and the tartness of the currants make it truly exceptional and not excessive. The red currant jam pairs perfectly with this delicious main course. If you don’t like currants, you can always opt for another type of berry, because the result will surely be delicious. As for the aromatic herbs, feel free to use the ones you prefer, because whatever type they are, they go well with pork. So garlic, rosemary, currants, honey, oil, salt, and pepper, that’s all you need for this recipe.
The honey I used for this preparation is quite special because it comes directly from Germany. It is a forest honey from the Black Forest, very fragrant. For the recipe, any honey you have in your pantry will do, but in this case not chestnut honey, as it would spoil the delicacy of this dish.
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If you want more excellent ideas, always made with pork, then don’t miss the following recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.76 lbs pork tenderloin
- 2 cloves garlic
- 2 sprigs rosemary
- 3.5 oz red currants
- 4 tbsp extra virgin olive oil
- to taste salt and pepper
- 2 tbsp honey
- to taste red currant jam
Tools
- 1 Parchment paper
- 1 Kitchen twine
- 1 Baking dish
How to Prepare Pork Tenderloin En Papillote
To prepare the Pork Tenderloin En Papillote, organize the workspace with all the ingredients already measured.
This way you will have everything at hand, including the tools, and your work will be easier.
You will definitely need two pork tenderloins, as finding one weighing 1.76 lbs is quite difficult.
Place a sprig of rosemary in the center of each tenderloin and secure it with kitchen twine, wrapping it all around.
Cut two rectangles from the parchment paper, and place the meat in the center of each.
Drizzle each piece of meat with two tablespoons of extra virgin olive oil, salt, and pour the honey over them.
Add the red currant berries, and close them as if they were two candy-shaped packets.
Seal the sides with twine, making knots or bows, and place them in a baking dish.
Finally, bake in a preheated oven at 392°F, and let cook for 15 to 20 minutes, no longer, as they might dry out.
Remove the roasts from the oven, let them cool slightly, open the packets, and cut them into slices.
Serve your Pork Tenderloin En Papillote, accompanied with plenty of red currant jam.
Tips, Variations, and Storage
You can store the tenderloin in the refrigerator for one or two days.
If you have leftovers and don’t want to eat them right away, place the slices in a glass container and put them in the freezer.
Take them out when needed, heating them in the microwave so they don’t lose their softness.
If you don’t like red currants, feel free to use the type of berries you prefer.
If you don’t like red currants, feel free to use the type of berries you prefer.
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