Pork Tenderloin in Puff Pastry
Encased in a golden, flaky puff pastry, this Pork Tenderloin in Puff Pastry is a show-stopping centerpiece that’s as delicious as it is elegant. Perfectly seasoned with garlic, thyme, and Dijon mustard, the tender pork is seared to lock in flavor, then wrapped in buttery pastry for a luxurious finish. A crisp, golden crust achieved with an egg wash seals in the juicy tenderness of the pork, making each bite a sublime blend of crunch and succulence. With a cook time of just 35 minutes, this gourmet dish is surprisingly approachable for weeknight dinners or special occasions. Serve it alongside roasted vegetables or a fresh salad for a meal that’s bound to impress.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 1 package Puff pastry sheets
- 2 tbsp Dijon mustard
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh thyme leaves
- 2 pieces Garlic cloves, minced
- 1 whole Egg
- 1 tbsp Water
- 2 tbsp All-purpose flour (for rolling pastry)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Season the pork tenderloin on all sides with salt, pepper, and fresh thyme.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, approximately 2-3 minutes per side. Remove from the skillet and set aside to cool slightly.
Once the pork has cooled, brush it evenly with Dijon mustard.
Lightly flour a clean surface and roll out the puff pastry to a rectangle large enough to fully enclose the pork tenderloin.
Place the seared pork tenderloin in the center of the puff pastry. Sprinkle the minced garlic over the top of the pork.
Wrap the puff pastry tightly around the pork tenderloin, tucking the sides and edges underneath. Trim any excess pastry to prevent overlapping bulk.
In a small bowl, beat together the egg and water to make an egg wash. Brush the surface of the puff pastry with the egg wash to give it a golden shine when baked.
Transfer the wrapped pork tenderloin to the prepared baking sheet, seam-side down.
Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the pork reaches an internal temperature of 145°F (63°C).
Allow the pork tenderloin to rest for 10 minutes after baking before slicing into thick medallions.
Serve warm with your favorite side dishes, and enjoy!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 59.9 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 34 mg | 3% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 646 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
