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🍽️ Crispy Pork Tenderloin Wrapped in Puff Pastry

445 kcal · 30 min · 4 servings

Crispy Pork Tenderloin Wrapped in Puff Pastry Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the pork tenderloin under cold water.
  2. 2. Pat the meat completely dry with a kitchen towel.
  3. 3. Season the tenderloin all over with salt and pepper.
  4. 4. Clean the mushrooms if necessary with a cloth and dice them very finely.
  5. 5. Halve the shallots, peel them, and chop them finely.
  6. 6. Peel the garlic and chop it finely.
  7. 7. Wash the parsley and dry it thoroughly.
  8. 8. Separate the parsley leaves from the stems.
  9. 9. Chop the parsley leaves finely as well.
  10. 10. Heat 1 tablespoon of butter in a pan over high heat.
  11. 11. Fry the mushrooms in it for about 5 minutes.
  12. 12. Wait until all the liquid from the mushrooms has evaporated.
  13. 13. Add the shallots and garlic to the pan.
  14. 14. Fry the vegetables for another 2 minutes.
  15. 15. Finally season the mushroom mixture with salt and pepper.
  16. 16. Stir the chopped parsley into the mushroom mixture.
  17. 17. Remove the pan from the heat and set the filling aside in a bowl.
  18. 18. Heat another 1 tablespoon of butter in the same pan over high heat.
  19. 19. Sear the pork tenderloin all over for about 3 minutes.
  20. 20. Remove the meat from the pan and place it on a plate.
  21. 21. Coat the seared tenderloin all over with mustard.
  22. 22. Roll out the puff pastry on a work surface.
  23. 23. Spread the mushroom mixture evenly over the bottom third of the pastry.
  24. 24. Leave a border of about 5 cm on the left and right sides.
  25. 25. Place the mustard-coated tenderloin in the center of the mushroom mixture.
  26. 26. Fold the pastry edges over the meat and wrap it.
  27. 27. Trim any excess pastry edges if necessary.
  28. 28. Fold in the open ends of the pastry securely on the sides.
  29. 29. Place the Wellington on a baking sheet lined with baking paper.
  30. 30. Preheat the oven to 170 °C with top and bottom heat.
  31. 31. Separate an egg and put the yolk into a small bowl.
  32. 32. Whisk the yolk vigorously with a fork.
  33. 33. Brush the surface of the Wellington evenly with the egg yolk.
  34. 34. Bake the Wellington in the preheated oven for about 30 to 40 minutes.
  35. 35. Remove the finished dish from the oven.
  36. 36. Slice the Wellington into thick pieces.
  37. 37. Serve the meat immediately and enjoy your meal.

Nutrition per serving