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Prosciutto-wrapped pork tenderloin baked in golden puff pastry and sliced to reveal juicy pork with layers of Dijon mustard and savory prosciutto.

Prosciutto-Wrapped Pork Tenderloin en croûte

Juicy pork tenderloin coated in Dijon mustard, wrapped in savory prosciutto, and baked in flaky golden puff pastry for an elegant yet easy main dish perfect for special occasions or impressive dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main Course
Cuisine French
Servings 4 people
Calories 1000 kcal

Equipment

  • 1 Baking sheet
  • 1 Parchment paper
  • 1 Sharp knife
  • 1 Cutting board
  • 1 Pastry brush (for egg wash)
  • 1 Rolling Pin (for puff pastry, if needed)
  • 1 Meat thermometer (recommended for perfect doneness)

Ingredients
  

  • 1 pork tenderloin about 1 lb
  • 8 slices prosciutto
  • 2 tbsp Dijon mustard
  • 1 puff pastry one sheet - store-bought or homemade
  • 1 egg for egg wash
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 tsp fresh thyme optional

Instructions
 

  • Pre:pare 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.
    • Use a meat thermometer and remove the pork at 145°F (63°C) to keep it juicy and perfectly cooked.

Notes

  • Let the pork rest for 5–10 minutes before slicing to keep the juices inside.
  • Make sure the puff pastry is cold when wrapping for the best flaky texture.
  • Pat the pork dry before adding mustard to help the prosciutto stick better.
  • Seal the pastry well to prevent juices from leaking during baking.
  • Use a meat thermometer to avoid overcooking the pork.
  • Score the pastry lightly for a decorative finish and even browning.
  • If the pastry browns too quickly, loosely cover with foil while finishing cooking.
  • For extra flavor, add fresh herbs like thyme, rosemary, or sage inside the wrap.

Nutrition

Serving: 1180 gramsCalories: 1000kcalCarbohydrates: 28gProtein: 102gFat: 51gSaturated Fat: 14gPolyunsaturated Fat: 7gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 346mgSodium: 592mgPotassium: 1881mgFiber: 1gSugar: 1gVitamin A: 104IUVitamin C: 1mgCalcium: 47mgIron: 6mg
Keyword Dinner, Easy, easy pork tenderloin recipe, gourmet pork recipe, holiday pork main dish, pork in puff pastry, pork tenderloin en croute,, prosciutto wrapped pork tenderloin, puff pastry pork recipe, recipe
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