YIELD: 4-6 servings
This is impressive pork tenderloin with cheese, ham, and a touch of mustard boxed-in in puff pastry. A classic recipe that you can easily make and expect stunning results always! This is the best, tender, and juicy pork tenderloin in puff pastry with loads of flavor. Serve this as the main dish for any party alongside spinach.
Ingredients
1 egg
1 pork tenderloin 1 pound (500 grams)
1 large onion
2 or 3 slices of ham
1 clove of garlic
3 1/2 oz. (100 grams) grated Parmesan
Mustard of your choice
1 puff pastry sheet (240 grams)
Spinach:
Olive oil
1 pound (500 gram) of fresh spinach
Water
Meat juice
Butter or cream
Salt and pepper
HOW TO MAKE THE BEST PORK TENDERLOIN IN PUFF PASTRY EVER
Step 1: In olive oil, saute the onion and garlic. Cook the meat for about 5 minutes per side until brown. When done, set the meat and onions aside, reserving the juice for later.
Step 2: Spread the puff pastry and brush with egg white, Lay the ham slices and sprinkle with Parmesan. In the center of the pastry sheet, arrange the tenderloin, On top, spread the mustard and onions. Then, close the dough. Firmly press the edges to seal and brush with the egg yolk.
Step 3: Place in the oven and bake for about 45 minutes at 380 degrees F or 200 degrees C. When done, take the tenderloin out of the oven and allow it to rest for a couple of minutes before slicing. Enjoy!
Spinach:
Step 4: After washing the spinach, drain it and add to the meat juice in a large casserole. As desired, add oil and season with salt and pepper. To fish it off, add a knob of butter or a bit of cream.
Step 5: Decrease the cooking time to 35 minutes if you prefer your pork slightly pink. Note that the pork is cooked through after 45 minutes.
Ingredients
- 1 egg
- 1 pork tenderloin 1 pound (500 grams)
- 1 large onion
- 2 or 3 slices of ham
- 1 clove of garlic
- 3 1/2 oz. (100 grams) grated Parmesan
- Mustard of your choice
- 1 puff pastry sheet (240 grams)
- Spinach:
- Olive oil
- 1 pound (500 gram) of fresh spinach
- Water
- Meat juice
- Butter or cream
- Salt and pepper
Instructions
Step 1: In olive oil, saute the onion and garlic. Cook the meat for about 5 minutes per side until brown. When done, set the meat and onions aside, reserving the juice for later.
Step 2: Spread the puff pastry and brush with egg white, Lay the ham slices and sprinkle with Parmesan. In the center of the pastry sheet, arrange the tenderloin, On top, spread the mustard and onions. Then, close the dough. Firmly press the edges to seal and brush with the egg yolk.
Step 3: Place in the oven and bake for about 45 minutes at 380 degrees F or 200 degrees C. When done, take the tenderloin out of the oven and allow it to rest for a couple of minutes before slicing. Enjoy!
Spinach:
Step 4: After washing the spinach, drain it and add to the meat juice in a large casserole. As desired, add oil and season with salt and pepper. To fish it off, add a knob of butter or a bit of cream.
Step 5: Decrease the cooking time to 35 minutes if you prefer your pork slightly pink. Note that the pork is cooked through after 45 minutes.
