Who doesn't love a pig in a blanket? We take the perfect cocktail hors d'oeuvre and supersize it into dinner form. A seared pork tenderloin is smothered in pineapple mustard before getting wrapped in serrano ham and puff pastry. The resulting dish is like a cross between beef Wellington and a mini pastry-wrapped hot dog. It’s an easy weeknight meal that's both comforting and nostalgic.
You may wonder why our recipe suggests you sear the pork tenderloin only to cool it before cooking it. This is because searing adds flavor and makes the pork easier to handle and wrap in the puff pastry. Kick-starting the cooking process before pausing it until the oven also ensures that the pork cooks simultaneously with the puff pastry. Be aware that if you use a larger tenderloin, it will need more time in the oven. If the crust begins to get too dark, tent it with foil until the tenderloin is finished cooking.
Pork Tenderloin Wrapped in Puff-Pastry RecipeRecipe from the Tasting Table Test Kitchen
Yield: 2 to 4 servings
Prep Time: 15 minutes, plus cooling and resting time
Cook Time: 35 minutes
Total Time: 50 minutes, plus cooling and resting time
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
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.
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