Pork Tenderloin in Puff Pastry

A wonderful meat dish, suitable for Sunday lunches and holidays, as well as moments when you want to impress your family or guests. The preparation is not as complicated as in the case of the famous Beef Wellington, but the dish is just as good, delicious, and visually appealing.

Details

  • Preparation Time: 35 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 3 spoons Oil, olive

  • 0.5 piece Onion, raw

  • 2 pod Garlic, fresh

  • 200 g Spinach, raw

  • pieces Salt, table

  • 400 g Meat, pork, pork fish

  • pieces Meat, pork, smoked bacon

  • 250 g Dough, puff

  • 1 piece Egg, fresh

  • 1 spoon Sesame seeds, dried

Steps

  1. Peel the garlic and onion, then finely chop them separately. Wash and dry the spinach. Remove the tough stems and roughly chop the leaves.

  2. Heat half of the oil in a pan and sauté the chopped onion until translucent. Add the garlic and cook until fragrant, then stir in the chopped spinach. Once it wilts and softens, season with pepper and salt. Cook until all the liquid evaporates, then remove the pan from the heat and let the mixture cool.

  3. Lightly season the pork tenderloin with pepper and salt, then sear it on all sides in the remaining heated oil.

  4. Lay a large piece of plastic wrap on a clean work surface. Arrange the slices of pancetta (prosciutto) in a row on top, making sure they slightly overlap. Spread the sautéed spinach over the pancetta. Place the seared meat in the center and use the plastic wrap to wrap it tightly with the pancetta. Twist the ends of the wrap to form a uniform "package," then refrigerate for 15 minutes.

  5. Preheat the oven to 170 degrees Celsius. Roll out the fresh puff pastry on a clean work surface and place the pancetta-wrapped meat in the center (remove the plastic wrap first). Wrap the meat in the pastry, pressing the edges together firmly to ensure the meat is completely enclosed.

  6. Place the pastry-wrapped pork tenderloin on a baking tray lined with parchment paper. Brush the pastry with beaten egg on all sides, then make several shallow cuts on the top with a sharp knife. Sprinkle sesame seeds on top and bake in the preheated oven for about 40 minutes (see advice).

  7. Remove the baked pork tenderloin from the oven and let it rest for 5 minutes. Slice it into portions, serve on plates, and offer with your chosen side dish.

Nutrition Information (Per 100g)

  • Calories: 168.73 kcal
  • Fat: 6.49 g
    • Saturated Fat: 1.06 g
  • Carbohydrates: 14.23 g
    • Sugars: 0.19 g
  • Protein: 10.75 g
  • Fiber: 0.68 g

Advice

We recommend using a kitchen thermometer, which you insert into the center of the meat before baking. The meat is done when the internal temperature reaches 70-74 degrees Celsius.