Pork Tenderloin Meets Puff Pastry

Written By Gregg Gerstner

Coming up with titles for fusion recipes is so ARG. This one took longer, about 1.5 hours, but was worth it. It is a fusion of Beef Wellington and our Bacon Wrapped Pork Tenderloin.

Ingredients

  • Pork tenderloin

  • 1 sheet of puff pastry

  • .75 lb prosciutto sliced thicker than normal, set at 1

  • 1 cup finely diced mushroom

  • 1 cup finely diced onions

  • 1 cup wilted spinach

  • ½ cup of ricotta

  • 2 T Garlic

  • 2 T B&Gerk

  • 2 T brown mustard

  • 1 egg for egg wash

Preheat oven to 375

Sprinkle B&Gerk over the pork tenderloin on all sides

In a large skillet set on stove at Med-high, sear the pork tenderloin on all sides for ~ 3min.  Remove pork tenderloin and set aside

Sautee mushrooms, onions, and garlic in the same pan.  Set aside.

Roll out puff pastry on parchment paper to a size that will encase the pork tenderloin.

Lay out prosciutto to cover the puff pastry

Brush on brown mustard over the prosciutto

Mix 1 T of B&Gerk into the ricotta

Assemble the pork tenderloin.  Lay the two haves on the puff pastry.  Add wilted spinach, ricotta, mushroom/onion/garlic between the two halves.    To Preserve the puff pastry, pull on the parchment paper to close and form the tenderloin.  If you have miscalculated, and there is a gap between the two edges, add a couple of slices of procuitto there, then roll the tenderloin gap down in a greased cooking pan.

Brush egg wash over the tenderloin.

Make 3 or four thin slices in the puff pastry to act as vents

Bake for about 25 minutes, until the pastry is golden brown.

Make ~1.5 inch slices, and serve

Gregg Gerstner
Next

Jerked Vermillion