[Pastry Wrapped Pork Roast Recipe
Gildo Santiago
Easy and full of flavor, this pork tenderloin wrapped in a puff pastry is the perfect main dish for a festive dinner with family and friends. Parmesan and ham cut the sweetness of sauteed onion while the meat comes out incredibly tender and juicy. This easy pork tenderloin recipe is an impressive holiday fare with no effort!Try Our Most Popular Recipes Slow Cooked Turkey Leg with Honey Glaze & GarlicGarlic Butter Parmesan Smashed PotatoesCreamy Pesto Chicken with Roasted TomatoesGreen Bean Casserole with Bacon and ParmesanWhole Roasted Cauliflower With Butter SauceBaked Zucchini and CheeseSee more >
1. To make the pork tenderloin in puff pastry: Preheat your oven to 390F (200C). Saut onion and garlic in olive oil and set aside (you can deglaze with a tablespoon or two of white wine or chicken stock for more flavor). Season the pork tenderloin with salt and pepper, then brown the meat for 5 minutes on each side. Set meat aside and keep the cooking juices for later.
2. When the pork tenderloin has cooled a bit, spread the puff pastry, brush with egg white, place ham stripes, and sprinkle parmesan. Arrange the tenderloin in the middle of the pastry sheet, rub with mustard, and top with onions. Pour the reserved cooking juice over.
After a massive defeat with Russia in 1812, Napoleon lost again at the Battle of Leipzig and was forced into exile. However, he escaped and rallied together 1000 men to ride into Paris where he was greeted as a hero with throngs of cheering crowds!
Fully intending to conquer Europe, he marched over 72,000 soldiers into Belgium. There he was stymied by a unified force made up of Russian, Prussian, Austrian, and British armies. He won the Battle of Ligny, but he did not entirely crush his opposition!
Sir Wellesley, Duke of Wellington, knew the importance of proper foot care and purposely outfitted his entire army in tall waterproof boots. We still wear versions of these today as rain boots, farm boots, and equestrian riding boots. Ever heard of wellies? Well, the Battle of Waterloo made these boots famous.
The Duke of Wellington returned to England a hero and became Prime Minister from 1828-1830. On a personal note, it is said he was quite indifferent to food, but he did favor a choice cut of beef, mushrooms, truffles and a good Madeira wine.
Knowing this, his chefs went to work with a beef tenderloin and created the first Beef Wellington in his honor. They called it Beef Wellington because the finished uncut meat pastry strongly resembles the upper part of a Wellington boot. This bit of culinary history makes for great dinner conversation over a delicious meal at your next dinner party!
When you are ready to serve, thaw the individual Wellingtons over night in the refrigerator. Bring the internal temp to room temperature (check with a thermometer), then bake at 400F until golden brown (approx. 15 minutes).
Note in the prep time I put 80 minutes. The active prep time is really about 20-30 minutes as you wash, cut and saute the mushroom mixture, and brown the tenderloin. The other 60 minutes is to let tenderloin cool in the refrigerator. It needs to cool off so it doesn't over cook. AND if you put a hot piece of meat on puff pastry, it melts the pastry and makes it gooey. You get a much better puff all the way around if the meat as cooled first.
Serve with a crisp sauvignon blanc or if you've made this with a beef tenderloin you might like a favorite cabernet sauvignon or Malbec. Baby potatoes with lemon and parsley, green beans almandine, and a big green salad also accompany it well.
Make this an ultra low carb, gluten free, and ketogenic dish by simply discarding the puff pastry once it's on your plate. The real treat is the tender and moist pork loin combined with the sherry mushroom sauce. Delish!
This is the PERFECT GIFT for your favorite foodie. I personally gift-wrap each one before I ship them out. SAUCES is a 300-page hardback coffee table centerpiece with beautiful photos of each recipe.
Do you need a special dinner for company or for Sunday dinner? This Pork Tenderloin in Puff Pastry is a show stopper. Light flakey puff pastry on the outside and perfectly cooked pork basted in a mustard sauce on the inside.
Want more fabulous pork recipes, then try these!? Here are some of our best pork recipes, Easy Delicious Pork Schnitzel, Rosemary Mustard Loin of Pork, Buttermilk Pork Chops with Lemon Caper Sauce, Bacon-Wrapped Pork Tenderloin or Smoked Pork Rib Roast with Cherry Sauce. Or similar to this is our Perfect Beef Wellington, another show stopper.
Prepare ingredients: Remove silver skin from the pork tenderloin. Finely mince garlic and shallot. Add salt, pepper, paprika, and cumin to a small bowl or ramekin and stir to combine. Season pork tenderloin generously on all sides.
Add 1 tbsp olive oil to the cast iron skillet. Then, add the pork tenderloin and sear on all sides to seal in the flavor- this should take 6 minutes total. Remove from heat and set aside to slightly cool.
Heat a small cast-iron skillet (or small skillet) over medium-low heat. Once hot, add 1 tbsp olive oil and swirl to coat the bottom of the skillet. Then, add minced garlic, shallot, and white wine and saut until softened (about 1 minute). Remove from the skillet and pour into a small mixing bowl. Next, add dijon mustard, stone ground mustard, sour cream, and chopped parsley to the mixing bowl. Whisk well to combine.
For an accurate and instant-read, I use the trusty Thermoworks Thermapen meat thermometer. It is quick, easy to use, and gives me an exact internal temperature in a second every time!
Noshing With The Nolands is a collection of wonderful family recipes that we love to make for ourselves, family and friends. Come and dine with us as we go on our culinary journey around the world while bringing you easy recipes to enjoy.
On the side, you can serve some extra creamed spinach. But really any other vegetables work. Something roasted and caramelized and charred. Think broccoli and brussels. Or you could do a big greens salad drizzled with a seasonal vinaigrette!
I am a puff pastry FIEND so I like to wrap one salmon serving in one sheet of puff pastry. Last time that ended up being too much puff pastry (even for me) so I trimmed off the extra and made parmesan puff pastry twists. If you want to reduce the pastry to salmon ratio or are cooking for more than two, use a big piece of salmon and sandwich between two sheets.
This was easy to make, though I would advise that you might need to roll the puff pastry out a bit to ensure that it will wrap around your salmon. I made individual portions so that each person had a salmon puff all to themselves. it was absolutely delicious and impressive looking!
Spectacular. I cook the dinner meals. My wife does breakfast except on the weekend when I do brunch. Recently I was at a business dinner at a 5-star restaurant and my wife was at home. She picked up a frozen salmon wellington for her dinner. It went in the garbage. minimal salmon, way too much pastry and little flavor. She followed the package timing but it was dry.
To make it up I went looking for a salmon en croute recipe. Found lots but yours appealed. So easy and so delicious. I had to protect the creamed spinach from both my wife and our granddaughter. They hovered, armed with spoons, and successfully took some each time my back was turned. I think the OMG from our granddaughter says it all.
Only one tweak. The bottom pastry was a bit mushy. Next time I will pre-heat the pan in the oven while I prepare the salmon and then place the bundle on the hot pan to start the baking process.
Pork Tenderloin with caramelized apples and onions in puff pastry with a delicious calvados sauce is an elegant and fancy main dinner recipe perfect for special ocassions. Its perfect for family dinners, fancy sunday dinners, thanksgiving or Christmas. You will be the star with this delcious and flavorful and super tender pork tenderloin oven recipe.
My Nonnie had a way of making every party she held, whether big or small, feel so special. She paid attention to detail and was always the perfect host. She was welcoming, social, and she did her parties up in her own style too.
She could give us all a lot of tips when it comes to throwing a holiday party that people really want to attend. I know that at the top of her list would be two things, keep the wine flowing, and always, always have good appetizers.
I made a quick sauce with fresh cranberries, orange juice, and maple syrup. Nonnie definitely used brown sugar, but maple feels little less sweet to me. I added a splash of vanilla and a tiny pinch of cinnamon for a sweet/savory combination.
I wanted to make this for Christmas Eve and literally everyone was out of cranberries so I ended up using frozen cherries instead and I think I liked it even more than when I used cranberries! Thanks for the recipe!
I made both this recipe and the baked Gruyre with rosemary and garlic exactly as written for my family Christmas gathering this year and there is nothing left of either one! Prep and bake times were accurate (thank you!) and they were delicious and came out looking fantastic!
This was a big hit! I made it exactly as instructed, and my cheese all escaped as well. I just scooped it all up & put it on the serving plate where it was consumed in seconds.
T, just wondering if you have any tips to keeping the cheese in the pastry? Super cold cheese perhaps?
Very nice recipes chef ???. The raspberry Chipotle glaze it is
very good but as a savoury dish. I use it some times to glaze pork tenderloin, loin, pork chops or chicken. Thank you for your effort ???. P. S will try all of your brie recipes.