Savory Puff Pastry Wrapped Pork Tenderloin
Delight your taste buds with this elegant twist on a classic entrée: Savory Puff Pastry Wrapped Pork Tenderloin. This show-stopping recipe features tender pork tenderloin seasoned to perfection, enrobed in a golden, flaky puff pastry crust. A layer of prosciutto adds a touch of savory richness, while the earthy mushroom duxelles infused with fresh thyme elevate the flavor to gourmet status. The tenderloin is brushed with tangy Dijon mustard before being baked to juicy perfection, ensuring every bite is layered with complexity and texture. Perfect for dinner parties or a special family meal, this dish not only looks stunning but tastes every bit as incredible as it appears. Pair with roasted vegetables or a crisp green salad for a complete culinary masterpiece!
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Recipe Information
Ingredients
- 1 piece (about 1-1.5 lbs) pork tenderloin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium, minced shallot
- 2 cloves, minced garlic
- 8 ounces, finely chopped cremini mushrooms
- 1 teaspoon, fresh thyme leaves
- 1 tablespoon Dijon mustard
- 1 (thawed, about 10x15 inches) puff pastry sheet
- 6 slices prosciutto
- 1 large egg
- 1 tablespoon water
- 1 tablespoon (for rolling pastry) all-purpose flour
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Pat the pork tenderloin dry with paper towels. Season it with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Add the pork tenderloin and sear on all sides until golden brown, about 2-3 minutes per side. Remove from the skillet and let cool slightly. Set aside.
In the same skillet, melt the butter over medium heat. Add the minced shallot and garlic, sautéing for 1-2 minutes until fragrant.
Add the chopped mushrooms and thyme leaves to the skillet. Cook for 6-8 minutes, stirring occasionally, until the mushrooms are softened and the moisture has evaporated. Season with a pinch of salt and pepper. Remove the mixture from the skillet and let it cool completely.
On a clean surface, lightly flour the work area and roll out the thawed puff pastry sheet if necessary to form a rectangle about 10x15 inches.
Lay the prosciutto slices in a single layer on top of the puff pastry, slightly overlapping each other. Spread the cooled mushroom mixture (duxelles) evenly over the prosciutto.
Brush a thin layer of Dijon mustard over the entire surface of the seared pork tenderloin, then place the tenderloin in the center of the mushroom-covered prosciutto layer.
Carefully wrap the puff pastry around the pork, sealing the edges tightly to fully enclose the tenderloin. Trim any excess pastry and press the seams together. Place the wrapped tenderloin seam-side down on the prepared baking sheet.
In a small bowl, whisk together the egg and water to create an egg wash. Brush the entire surface of the puff pastry with the egg wash. Optionally, use a knife to create decorative slits or patterns on the top of the pastry, being careful not to cut all the way through.
Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C).
Remove from the oven and let rest for 10 minutes before slicing into thick pieces to serve. Enjoy!
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 55.7 g | 278% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 7070 mg | 307% | |
| Total Carbohydrate | 148.9 g | 54% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 12.3 g | ||
| Protein | 189.1 g | 378% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 173 mg | 13% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 4345 mg | 92% | |
*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.
