Pork Tenderloin in Puff Pastry
Seared pork tenderloin brushed with mustard, wrapped in bacon and baked in golden puff pastry.
Ingredients8
- pork tenderloin600g
- mustard1 EL
- bacon100g
- puff pastry sheet1 Stück
- egg yolk1 Stück
- salt1 TL
- black pepper1 TL
- sunflower oil1 EL
Instructions
- 1
Preheat the oven to 200°C (390°F) convection.
- 2
Pat the pork tenderloin dry with a kitchen towel and trim off the sinew and fat.
- 3
Rub the meat all over with salt and heat the oil in a pan. Sear the tenderloin over high heat until browned all around, then remove and season with pepper.
- 4
Let the tenderloin cool, then brush it with mustard.
- 5
Lay the bacon slices side by side, slightly overlapping, on a board, place the tenderloin on top and wrap it tightly.
- 6
Roll out the puff pastry and set the wrapped tenderloin on it. Fold in the edges and carefully roll up the meat. Place the roll on a baking sheet lined with parchment paper.
- 7
Prick the pastry with a fork and brush it with the beaten egg yolk. Bake at 200°C (390°F) convection for 15 minutes, then reduce to 150°C (300°F) and bake 10 more minutes until the pastry is golden brown.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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