The Pork Tenderloin in Puff Pastry is truly exceptional, not only for its taste but also for its beauty. It will be fabulous to bring to the table during Christmas festivities and beyond; every event is a perfect occasion to enjoy it. The preparation of this dish is really simple and quick, the only downside is a few extra oil splashes on the stove, because to brown it well, you’ll need to keep the flame high under the pan: it shouldn’t just be browned, but almost crispy. If you don’t like pork, you can always opt for veal or beef tenderloin. In any case, try it right away, so you can decide whether or not to include it in the Christmas menu.
Do you like pork tenderloin? Then don’t miss the upcoming recipes:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6 steaks
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz pork tenderloin
- 1 package rectangular puff pastry
- 12 slices thin sliced pancetta
- 6 leaves sage
- to taste salt and pepper
- 2 tbsps of extra virgin olive oil
Tools
- 1 Pan
- 1 Baking tray
- 1 Paper towel
How to Prepare the Pork Tenderloin in Puff Pastry
Firstly, remove the pork tenderloin from the refrigerator at least forty minutes before cooking it, so it comes to room temperature. Pat it dry with paper towels to remove as much moisture as possible. At this point, cut it into slices, about 1 1/4 to 1 1/2 inches thick each. In a non-stick pan, place two generous tablespoons of extra virgin olive oil, and heat well.
Place the slices inside the pan, let them fry for just a few seconds, and then seal all the sides except one, the larger one. The browning should be very fast because the oil so hot will quickly cook the tenderloin.
Gradually, place the browned tenderloin slices on a plate, salt and pepper them on both sides, and let them cool.
Meanwhile, cut the puff pastry in half, then into six equal strips. Finally, slightly widen them with your hands to enlarge them a bit.
Once cooled, place a sage leaf next to the tenderloin and wrap it with the two slices of pancetta. Continue until all ingredients are used.
Once ready, wrap them this time with the slightly widened puff pastry strips and seal them well on the cooked side of the tenderloin.
Gently press them with your hands to ensure the puff pastry adheres well. Arrange the wrapped tenderloins on a baking tray lined with baking paper (you can use the puff pastry’s paper), and bake in a preheated oven at 356°F, cooking them for about 12 to 15 minutes, or until the pastry is golden brown.
Serve your Pork Tenderloin in Puff Pastry right out of the oven, piping hot, but also at room temperature because it will be delicious.
Tips, Variations, Notes, and Storage
You can store the pork tenderloin in puff pastry, ready to be cooked, in the refrigerator but inside a glass or ceramic airtight container.
Even when cooked, you can do the same, but reheat it in 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 will need to cook.
Do you want to freeze it for special occasions? Go ahead, but remember to defrost it in the refrigerator and never outside.
