Herbed Pork Tenderloin In Puff Pastry Crust Recipe

Name: Herbed Pork Tenderloin In Puff Pastry Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pork tenderloin, trimmed of sinew (about 4 pounds); 2 garlic cloves, minced; 1/4 teaspoon fresh ground black pepper; 4 allspice berries, crushed; 4 juniper berries, crushed; 1/8 teaspoon ground cloves; 1/8 teaspoon ground cinnamon; feathery tops from 1 fennel bulb, chopped (about 1/4 cup); 2 tablespoons extra-virgin olive oil; 1/2 teaspoon salt; 1 1/4 lbs all-butter puff pastry sheets (2 sheets); 12 thin slices pancetta (optional); 1 large egg, beaten to blend; Dijon mustard

Servings: persons

2 pork tenderloin, trimmed of sinew (about 4 pounds)
2 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
4 allspice berries, crushed
4 juniper berries, crushed
1/8 teaspoon ground cloves
1/8 teaspoon ground cinnamon
feathery tops from 1 fennel bulb, chopped (about 1/4 cup)
2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 1/4 lbs all-butter puff pastry sheets (2 sheets)
12 thin slices pancetta (optional)
1 large egg, beaten to blend
Dijon mustard

1
Marinate the pork: Toss the pork tenderloins with the remaining ingredients except the salt in a bowl, and rub well to coat thoroughly. Cover in a air tight bowl and refrigerate 24 to 48 hours.
2
When you are ready to bake, rub the pork tenderloins with the salt.
3
To bake: Preheat the oven to 400 degrees (preferably set on convection bake).
4
Roll each tenderloin tightly in the puff pastry and seal the edges of the pastry to enclose completely (excess pastry should be trimmed). If you like, wrap the tenderloins first in Pancetta.
5
Brush the puff pastry with the beaten egg and place, seam side down, on a parchment paper-lined baking sheet.
6
Roast the pork in the preheated oven for 30 minutes, or until the crust is golden-brown and the pork registers 170 degrees.
7
Remove to a board and let rest 10 minutes. Cut into medallions and serve with mustard.

1314

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pork tenderloin, trimmed of sinew (about 4 pounds), 2 garlic cloves, minced, 1/4 teaspoon fresh ground black pepper, 4 allspice berries, crushed, and more.

Yes, Herbed Pork Tenderloin In Puff Pastry Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Herbed Pork Tenderloin In Puff Pastry Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions