Herb Pork Tenderloin Wrapped in Puff Pastry
Healthy, because
Even smarter
This dish is packed with powerful and energizing protein thanks to the pork tenderloin.
This impressive dish pairs beautifully with a simple side salad like this Cucumber Radish recipe.
Ingredients
- Ingredients
- 18 ozs Puff pastry dough (frozen)
- 1 White roll
- 3 ozs mixed chopped Fresh herbs (basil, parsley, chives, dill)
- 3 Tbsps medium hot Mustard
- salt
- freshly ground peppers
- 18 ozs Pork tenderloin
- 2 Tbsps clarified butter
- flour (for dusting)
- 1 egg yolk
- 6 ozs Whipped cream
- 18 ozs small carrots
- 1 bunch scallions
- 1 Tbsp butter
- 4 ozs Vegetable broth
- 3 ozs white wine
- Dill (for garnishing)
Preparation steps
Thaw the puff pastry. Break the bread roll into smaller pieces and finely grind in a blender or food processor. Add the herbs and mustard to the blender and mix. Season with salt and pepper. Spread the mixture out between two sheets of plastic wrap and refrigerate. Preheat the oven to 200°C / 400°F.
Rinse the pork tenderloin, pat dry, remove visible fat or tendons. Season with salt and pepper. Heat the clarified butter in a pan and brown on all sides. Place the sheets of pastry together and roll out on a lightly floured surface into a large rectangle, about 30x40 cm / 12-18 inches. Cut heart shapes out of the leftover pastry to use for the garnish.
Center the chilled herb mixture on the pastry and place the tenderloin on top. Fold the sides of the pastry up and roll the up the tenderloin inside the pastry. Whisk the egg yolks and 1-2 tablespoons of the cream together and brush the surface of the pastry. Decorate with the heart cut-outs. Brush again with the egg mixture including the hearts. Bake in a preheated oven for 20-30 minutes.
Rinse and peel the carrots and cut diagonally into slices. Rinse the scallions and cut into pieces. Saute carrots and scallions in butter, pour in the vegetable stock, wine and cream and cook for 5-8 minutes on low temperature. Season with salt and pepper. Remove the pork from the oven. Slice and serve with the carrots on warmed plates. Garnish with dill.
