I propose the Pork Tenderloin en Papillote as an alternative to the classic Christmas lunch dishes. Something different, yet delicate and tasty at the same time. In addition, it is easy to prepare and especially quick, as you can put it into cooking at the last moment, even while you’re eating the first course. The sweetness of honey and the tartness of currants make it truly exceptional without being excessive. The currant jam pairs perfectly with this delicious second course. If you don’t like currants, you can always opt for another type of berry, as the result will be surely delicious. As for the aromatic herbs, feel free to use your favorites, as any type goes well with pork. So garlic, rosemary, currants, honey, oil, salt, and pepper are all you need for this recipe.
The honey I used for this preparation is very special because it comes directly from Germany. It’s a black forest underbrush honey, very fragrant. For the recipe, any honey you have in the pantry is fine, except chestnut honey, as it would ruin 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
- 3.53 oz red currants
- 4 tablespoons extra virgin olive oil
- to taste salt and pepper
- 2 tablespoons honey
- to taste red currant jam
Tools
- 1 Parchment paper
- 1 Kitchen twine
- 1 Baking tray
How to Prepare Pork Tenderloin en Papillote
To prepare the Pork Tenderloin en Papillote, arrange your workspace with all the ingredients pre-measured.
This way, you will have everything at hand, even the tools, making your work easier.
You will definitely need two pork tenderloins, as finding one weighing 1.76 lbs is quite difficult.
Place a sprig of rosemary at 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 one.
Drizzle each piece of meat with two tablespoons of extra virgin olive oil, season with salt, and pour honey over it.
Add the red currant berries, and close them as if they were two candy-shaped packages.
Seal the sides with twine, making knots or bows, and place them inside a baking tray.
Finally, bake in a preheated oven at 392°F (200°C), and cook for 15-20 minutes, no longer to avoid drying out.
Remove the roasts from the oven, let them cool slightly, open the packages, and slice them.
Serve your Pork Tenderloin en Papillote, accompanied by 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, reheating them in the microwave to retain their tenderness.
If you don’t like red currants, feel free to use any type of berry you prefer.
If you don’t like red currants, feel free to use any type of berry you prefer.
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