The Whole Pork Tenderloin in Crust is truly beautiful to serve at any time, especially during the Christmas holidays. Not only beautiful but also delicious and not at all difficult to prepare. Simple, ready-made ingredients will make its creation truly enjoyable, even for those less experienced in the kitchen. You can always enrich it, if you want, by brushing a bit of milk on the pastry surface and possibly sprinkling with sesame seeds. And if you don’t like the filling I proposed, you can always change it with what you prefer, because the result will still be delicious. Portion the tenderloin directly at the table.
Usually, when I dedicate myself to this recipe, I also prepare a red wine reduction, because I find it fits perfectly. You can find it by clicking on the next recipe:
Pork Tenderloin with Red Wine Sauce
If you like pork tenderloin, then don’t miss the following recipes:
- Cost: Inexpensive
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs pork tenderloin
- Half package rectangular puff pastry
- 4 slices thick-cut bacon
- 6 walnut halves
- 6 pitted prunes
- as needed extra virgin olive oil
Tools
- 1 Baking dish
- 1 Knife
How to Prepare Whole Pork Tenderloin in Crust
First of all, take the tenderloin out of the refrigerator at least 40 minutes before cooking, and let it reach room temperature. Pour a little oil into a non-stick pan and heat it up. Place the tenderloin in it and let it cook for a brief minute, just enough time to form a crust. Keeping the heat high, turn it first on one side and then the other, trying to keep the opposite side raw. Finally, seal the third edge by standing the tenderloin vertically. This process will only take a few minutes.
Once the tenderloin is sealed, place it on a plate, and let it cool slightly. With a sharp knife, make 6 cuts on its raw side, and adjust the salt and pepper on both sides. Finally, wrap it all around with thin slices of bacon.
At this point, cut the rectangular puff pastry in half, place the tenderloin on top, and close it only laterally forming folds.
Now you just have to fill it: put half a walnut and a prune in each cut made on the tenderloin. Then bake in a preheated oven at 350°F, and let it cook for about 15-20 minutes, or in any case, do not turn off the oven before the pastry is well golden.
Serve your Whole Pork Tenderloin in Crust only after letting it rest for a few minutes, so you can enjoy its flavor without burning yourself.
Advice and Storage
You can store the pork tenderloin in crust in the refrigerator after cooking, but remember that the puff pastry will lose all its crispness.
In any case, store it inside an airtight container.
If you just want to prepare in advance, you can easily sear the tenderloin even the day before, and assemble it before baking.
This way, if you have guests, your gas stove will remain perfectly clean.
Don’t like walnuts or prunes? No problem, you can opt for another type of filling: dried apricots and almonds; candied orange peel and pistachios…
