Summary:

Pork tenderloin in puff pastry is a main course that serves 4. One serving contains 933 calories, 43g of protein, and 62g of fat. For $3.71 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. 1 person has tried and liked this recipe. It is brought to you by Foodista. A mixture of puff pastry, dijon mustard, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Taking all factors into account, this recipe earns a spoonacular score of 67%, which is solid. Similar recipes are Tenderloin In Puff Pastry, Beef Tenderloin and Mushrooms in Golden Puff Pastry, and Soufflé of Puff Pastry with Orange-Scented Pastry Cream, Candied Pecans, and Caramel Butter Sauce.

Dietary Info:

Ingredients:

• 600 grams pork tenderloin - $9.99
• 4 Tbs dijon mustard - $6.79
• 100 g pancetta - $9.99
• 2 Tbs olive oil - $8.49
• 4 Tbs pesto - $6.49
• 400 g puff pastry - $9.29
• 4 servings oregano leaves - $1.25

Instructions:

1. Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.Tightly wrap in pancetta slices, tie with a string if necessary.
2. Place on a baking sheet coated with olive oil.
3. Bake in the oven for 20-30 minutes at 200C.When done, cool down and remove pancetta slices.In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.
4. Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin.
5. Place the cooled tenderloin along the longer edge of the dough.
6. Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal.
7. Cut the remaining pastry into strips and decorate the roll, if you wish.Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll.
8. Bake in oven for 20 minutes at 200C.Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pesto spread.