Pork tenderloin in puff pastry
1 pork tenderloin (600 g)
4 tbs Dijon mustard
100 g pancetta, thinly sliced into 12-14 slices
2 tbs olive oil
4 tbs pepper and fig pesto (or red pesto of your choice), 3 + 1
400 g fresh puff pastry
Fresh oregano leaves (or herb of your choice, fresh or dried)
Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.
Tightly wrap in pancetta slices, tie with a string if necessary. Place on a baking sheet coated with olive oil. Bake in the oven for 20 - 30 minutes at 200°C.
When done, cool down and remove pancetta slices.
In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.
Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin. Place the cooled tenderloin along the longer edge of the dough.
Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal. Cut the remaining pastry into strips and decorate the roll, if you wish.
Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll. Bake in oven for 20 minutes at 200°C.
Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.