Craving a dish that elevates a simple weeknight dinner into a restaurant-worthy experience? Look no further than this Pork Tenderloin in Puff Pastry recipe! This culinary masterpiece isn’t just about tender, juicy pork nestled in a flaky, golden crust. It’s a symphony of flavors, where the smokiness of prosciutto dances with the earthy notes of mushrooms and the creamy richness of a decadent sauce. Imagine the first bite: the flaky pastry yields to the melt-in-your-mouth pork, and the creamy sauce, bursting with the tang of roasted peppers and herbs, washes over your palate. This recipe is more than just a meal; it’s an experience waiting to be devoured. So, get ready to impress your family and friends, or simply treat yourself to a taste of culinary heaven – this dish is guaranteed to become a new favorite!
Creamy Pork in Flaky Puff Pastry
This recipe lives up to its name! Tender pork wrapped in flaky puff pastry, complemented by creamy sauce and a touch of smokiness from the prosciutto, this dish is sure to impress.
Ingredients
For the Pork:
- 500 g (18 oz) pork tenderloin
- 5 g (0.2 oz) salt
- 5 g (0.2 oz) black pepper
For the Filling:
- 400 g (14 oz) puff pastry
- 30 g (1.1 oz) mustard
- 100 g (3.5 oz) prosciutto
- 1 onion, diced
- 300 g (11 oz) mushrooms, sliced
- 5 g (0.2 oz) salt
- 5 g (0.2 oz) black pepper
For the Sauce:
- 150 g (5 oz) sour cream
- 20 g (2/3 oz) roasted bell peppers, chopped
- 3 cloves garlic, minced
- 5 g (1 tsp) lemon zest
- 15 ml (1 tbsp) lemon juice
- 5 g (1 tsp) oregano
- 10 g (2 tsp) herbs de Provence
- 5 g (0.2 oz) salt
- 5 g (0.2 oz) black pepper
Additional:
- 1 egg, beaten
Instructions
- Preheat your oven to 180°C (350°F).
- Season the pork tenderloin: Pat the pork dry and season generously with salt and black pepper on all sides.
- Sear the pork: Heat a medium-sized pan over medium heat. Once hot, add a drizzle of oil and sear the pork tenderloin on all sides until golden brown. This should take about 10 minutes. Remove the pork from the pan and set aside.
- Prepare the filling: In the same pan, melt a knob of butter and add the diced onion. Sauté for 3-4 minutes until softened.
- Add the mushrooms: Add the sliced mushrooms to the pan and cook for another 5-7 minutes, or until they release their moisture and soften slightly. Season with salt and pepper.
- Assemble the filling: Unfold the puff pastry sheet and spread the mustard evenly over the surface. Top with the prosciutto slices, then the cooked onion and mushrooms.
- Place the seasoned pork tenderloin in the center of the puff pastry. Roll up the pastry carefully, enclosing the pork completely. Brush the top with the beaten egg.
- Bake: Transfer the wrapped pork tenderloin to a baking sheet and bake in the preheated oven for 35 minutes, or until the pastry is golden brown and the pork is cooked through.
- While the pork bakes, prepare the sauce: In a small bowl, whisk together sour cream, chopped roasted bell peppers, minced garlic, lemon zest, lemon juice, oregano, herbs de Provence, salt, and pepper.
- Once the pork is cooked, remove it from the oven and let it rest for 5 minutes before slicing.
- Serve the sliced pork tenderloin with the creamy sauce on the side.
Tips
- For extra flavor, you can marinate the pork tenderloin in your favorite marinade for 30 minutes before searing.
- If you don’t have sour cream, you can substitute it with Greek yogurt.
- You can adjust the amount of herbs and spices in the sauce to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious and impressive dish!
