This recipe is an adapted and inspired version of a dish shared by a friend, and it’s since become a beloved staple in our household for special occasions. Its elegant presentation and rich flavors make it perfect for celebrations, yet it’s simple enough to prepare without stress.
Prosciutto-Wrapped Pork Tenderloin en Croûte
Approximately 6 servings depending on portion size.
Time to Cook:
- Preparation time: 15-20 minutes
- Cooking time: 25-30 minutes (for the puff pastry to turn golden and for the pork to cook through)
- Resting time: 5-10 minutes
- Total Time: Approximately 45-55 minutes (including prep and resting).
Ingredients:
- 1 pork tenderloin (about 1 lb)
- 8 slices of prosciutto
- 2 tbsp Dijon mustard
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg (for egg wash)
- Salt and pepper to taste
- 1 tbsp olive oil
- 1 tsp fresh thyme (optional)
Instructions:
- Prepare the Pork Tenderloin:
- Preheat your oven to 400°F (200°C).
- Trim any silver skin or excess fat from the pork tenderloin. Pat it dry with paper towels.
- Season the pork generously with salt and pepper.
- Wrap in Mustard and Prosciutto:
- Brush the pork with Dijon mustard all over the surface.
- Carefully wrap the prosciutto around the pork, manually overlapping each slice to encase the tenderloin completely.
- Prepare Puff Pastry:
- Roll out the puff pastry on a lightly floured surface to a size large enough to wrap the pork completely.
- Place the prosciutto-wrapped pork in the center of the puff pastry.
- Assemble the En Croûte:
- Fold the puff pastry over the pork, pinching the edges together to seal it. Trim any excess pastry if needed.
- Turn the parcel so that the seam is on the bottom.
- Egg Wash and Bake:
- Beat the egg and brush it over the puff pastry to give it a golden finish.
- If desired, score the top lightly with a knife for decoration and a better puff effect.
- Place the wrapped pork onto a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the pastry is golden and the pork reaches an internal temperature of 145°F (63°C) for medium-rare.
- Rest and Serve:
- Let the pork rest for about 5-10 minutes before slicing.
- Serve the Pork Tenderloin en Croûte with a side of roasted vegetables or a light salad.
Enjoy this elegant and flavorful dish!
Pork tenderloin wrapped in puff pastry is a classic dish that combines the tenderness of lean pork with the rich, flaky texture of golden pastry. The addition of prosciutto adds a salty, savory layer that enhances the mild flavor of the pork, while Dijon mustard gives it a gentle kick of acidity and depth. When baked, the puff pastry forms a beautiful golden crust, locking in moisture and flavor, making this dish not only delicious but also visually impressive—perfect for dinner parties, holidays, or any occasion that calls for something a little more special.
Tips for success: Make sure the pork tenderloin is trimmed and patted dry to help the prosciutto adhere well. Wrapping the prosciutto by hand in slightly overlapping layers helps hold everything together and adds structure under the pastry. Keep the puff pastry cold until you’re ready to wrap; this helps it puff better in the oven. Brushing the top with egg wash gives it that signature glossy finish, and lightly scoring the pastry can add a decorative touch and help with even baking. Always let the meat rest before slicing to retain juices and keep the slices clean and neat.
