Pork Tenderloin Wrapped in Puff Pastry Recipe | Tasting Table
Prep Time:
15 minutes
Cook Time:
35 minutes
Servings:
2 to 4 servings
Ingredients
  • 1 cup fresh pineapple chunks
  • ¼ cup Dijon mustard
  • 1 tablespoon olive oil
  • One 12-ounce pork tenderloin
  • Kosher salt and freshly ground black pepper, to taste
  • 6 slices (4 ounces) serrano ham
  • One 10-by-15-inch sheet puff pastry
  • 1 egg, beaten
Directions
  1. Preheat the oven to 400º. In a blender, purée the pineapple until smooth, then transfer to a small saucepan over medium-high heat. Bring to a simmer and cook until reduced to a thick paste, 4 to 5 minutes. Remove from the heat and stir in the mustard, then let cool completely.
  2. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Season the pork with salt and pepper, then sear, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely.
  3. On a cutting board, lay out the serrano ham, overlapping the slices so they are 12 inches in length. Rub the cooled tenderloin completely with the pineapple mustard and place over the serrano ham slices. Wrap the ham over the tenderloin to seal in the mustard.
  4. Place the wrapped tenderloin along the shorter end of the puff pastry so the ends peek out slightly. Roll the tenderloin up in the puff pastry sheet, making sure it's completely wrapped. Place it on a sheet pan with the seam on the bottom and brush liberally with the beaten egg.
  5. Bake until golden brown and the tenderloin has reached an internal temperature of 140º when inserted with a instant-read thermometer, 25 minutes. Remove from the oven and let rest for 10 minutes, then slice and serve.