Pork Tenderloin in Puff Pastry
Pork tenderloin in puff pastry looks like a restaurant dish but uses only a handful of ingredients. The lean pork is seared for colour, brushed with Dijon mustard and wrapped in a sheet of ready-rolled all-butter puff pastry, then baked until the pastry is deep gold. A 600g tenderloin serves four, with a little time needed to cool the pork before wrapping.
- Total
- 1 h 21 min
- Prep
- 15 min
- Cook
- 41 min
- Serves
- 4
- Per serving
- 620kcal
Shaping and baking pork tenderloin in puff pastry
Pork tenderloin is a lean cut, so it cooks quickly and dries out if it stays in the oven too long. Searing first gives the meat colour and flavour, and wrapping it in pastry keeps it from drying while it bakes.
Use a thermometer rather than guessing from the colour of the pastry. The goal is 75°C in the thickest part, which is steaming hot all the way through. Start the oven and tray before you wrap the pork, so the parcel goes straight into the heat.
Method for pork tenderloin in puff pastry
Tap a time to start a timer.
- Sear the pork Pat the pork dry and season with salt and pepper. Heat the oil in a frying pan over a high heat and sear the tenderloin for about in total, turning it until browned on all sides.
- Cool it down Lift the pork onto a plate and leave it for about , until no longer hot. Hot meat melts the butter in the pastry and makes it soggy. Brush the pork all over with the Dijon mustard.
- Heat the oven Heat the oven to 200°C (180°C fan), gas 6 and put a baking tray inside to heat up.
- Wrap Unroll the pastry on its baking paper. Lay the pork across the middle, fold the pastry over to enclose it, trim off any excess and press the seam and ends firmly to seal. Tuck the ends under and place the parcel seam side down on the paper.
- Glaze Brush the pastry with the beaten egg. Make a few shallow diagonal cuts across the top, not cutting right through, so steam can escape.
- Bake Slide the paper and parcel onto the hot tray and bake for , until the pastry is deep golden. Check the pork with a thermometer pushed in at one end: it should read 75°C, with no pink and clear juices.
- Rest and slice Rest the parcel for . Cut into thick slices with a serrated knife and serve with potatoes, green beans or gravy.
Serving and variations
Cut the parcel into thick rounds and serve with roast potatoes, green beans and a jug of gravy. A spoonful of apple sauce or a creamy mustard sauce goes well with pork.
For a beef version for a special occasion, try beef fillet in puff pastry, and a mushroom layer works in the same way as in ham puff pastry roll with mushrooms.
Common problems and fixes for Pork Tenderloin in Puff Pastry
- The pastry is soggy underneath.
- The pork was still hot or wet when wrapped, or the tray was cold. Pat the pork dry, cool it fully, and slide the parcel onto a tray that has been preheating in the oven.
- The pastry browns too quickly but the pork is not cooked.
- Cover the parcel loosely with foil and carry on baking until the thermometer reads 75°C. A thick tenderloin may need 5–10 minutes more.
- The pastry splits or leaks juice in the oven.
- The seams were not pinched firmly or the pastry was stretched. Seal with a little beaten egg, tuck the ends under and bake with the seam underneath.
Frequently asked questions about Pork Tenderloin in Puff Pastry
How long do you cook pork tenderloin in puff pastry?
35 minutes at 200°C (180°C fan), gas 6, after searing the pork for about 6 minutes. The pork should read 75°C in the centre, with no pink and clear juices.
Can you make it ahead?
Yes. Wrap the cooled pork, glaze it and keep it covered in the fridge for up to 12 hours, then bake it straight from the fridge, adding 5 minutes to the time.
Can you use something other than Dijon mustard?
Wholegrain mustard works well and adds texture. Cooked mushrooms or wilted spinach, squeezed dry and spread in a thin layer, are also good between the pork and the pastry.
Can you freeze it?
Freeze it unbaked, wrapped and unglazed, for up to a month. Thaw it overnight in the fridge, then glaze and bake as in the recipe.
How did you like the recipe?
4.9 / 5 · 4 ratings
