The Veal Tenderloin in Puff Pastry is another alternative I have been proposing lately as a Christmas main course. Recipes that are both good and beautiful, for those who want to change things up for once. All simple, because I want them to be made even by those who are not very familiar in the kitchen. My short instructional videos, which always come out the day after the post, are indeed useful to clear any doubts you might have. If you don’t like veal, you can always opt for pork or beef tenderloin, also because cooking times depend on the weight of the piece of meat. As you see from the photo, the tenderloin remains pink, which makes it more tender, but if you prefer it more cooked, let it cook for 5 more minutes.
For the procedure, I made a short video, available on the pages of Facebook, Instagram, and Pinterest.
- Cost: Expensive
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.75 lbs veal tenderloin
- 3 tbsps extra virgin olive oil
- 6 leaves sage
- 12 slices pancetta
- 1 package rectangular puff pastry
- 1 egg
- to taste poppy seeds
- 2 oranges
- 1 small red onion
- 1 and a half tablespoons sugar
- to taste salt and pepper
Tools
- 1 Pan
- 1 parchment paper
- 1 Baking tray
- 1 Brush
How to Prepare Veal Tenderloin in Puff Pastry
To prepare the Veal Tenderloin in Puff Pastry, organize your workspace with all the ingredients already measured.
This way, everything will be at your fingertips, and your work will be easier and faster.
Take the tenderloin out of the refrigerator at least an hour before cooking to bring it to room temperature.
Put the extra virgin olive oil in a pan, and sear it well on all sides over high heat.
Turn off the heat, add salt and pepper, and let it cool.
In the meantime, prepare the sauce: cut the orange peel into strips, boil them for about 1 minute, and then drain.
Squeeze the oranges, make sure there are no seeds, and put the juice in a glass.
Chop the onion and let it soften in a saucepan with a glass of water.
When the liquid has completely evaporated, pour in the tenderloin’s cooking juices, along with the sugar and orange juice.
Cook for 1 minute, add the strips of peel, let them become syrupy for 2/3 minutes, and adjust the salt.
Now that the sauce is ready, assemble your crusted roast.
Pat the tenderloin dry with paper towels, arrange the sage leaves all around, and cover it with pancetta.
Finally, wrap it in puff pastry, creating a kind of package.
If you have leftover puff pastry, cut it into three strips, braid them, and use it as a decoration, right where the package is sealed.
Brush the surface of the pastry with a beaten egg, and sprinkle with poppy seeds.
Bake in a preheated oven at 356°F for about 20 minutes or until the pastry is golden brown.
Serve your Veal Tenderloin in Puff Pastry with warm or room temperature orange sauce.
Tips, Variants, and Storage
You can store the already seared tenderloin in the refrigerator for 1 or 2 days, ready to be assembled.
If you want to get ahead, once prepared, instead of putting it in the oven, wrap it well and store it in the freezer ready to use.
However, make sure to thaw it in the refrigerator.
If you don’t like pancetta, you can always opt for speck or prosciutto crudo, provided it has a bit of fat.
This is because that thin layer of fat not only adds flavor but also tenderness to a meat that is very lean on its own.
Did you like my Veal Tenderloin in Puff Pastry recipe? Follow me on the Facebook page, Instagram, and Pinterest to not miss any news!!
Did you like my Veal Tenderloin in Puff Pastry recipe? Follow me on the Facebook page, Instagram, and Pinterest to not miss any news!!
