Pork tenderloin in puff pastry
Ingredients
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)
Preparation
1
Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.
2
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.
3
When done, cool down and remove pancetta slices.
4
In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.
5
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.
6
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.
7
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.
8
Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.
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About
Easy and flavorful puff pastry-wrapped tenderloin is served with delicious pancetta and red pesto spread.
Yield:
4 servings
Added:
Thursday, February 8, 2018 - 3:39am
