Pork Tenderloin In Puff Pastry – a delicious recipe with pork tenderloin, mustard, pancetta, olive oil, pesto sauce, fresh puff pastry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 200u00b0C.
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 200u00b0C.
8
Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pest spread.
137
kcal
Calories
12
g
Fat
1
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pork tenderloin (600 g), 4 tablespoons Dijon mustard, 100 g pancetta, thinly sliced into 12-14 slices, 2 tablespoons olive oil, and more.
Yes, Pork Tenderloin In Puff Pastry 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.
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