Pork tenderloin en croute

Name: Pork tenderloin en croute
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 4
Ingredients: Type 00 flour 1.67 cups; Butter cold 0.44 cup; Water cold ¼ cup; Fine salt to taste; Pork filet 1.2 lbs; Sweet Pancetta streaky 2.1 oz; Dijon mustard 2 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Rosemary 2 sprigs; Garlic 1 clove; Eggs 1

it br es fr de

876

Calories per serving

Energy Kcal 876
Carbohydrates g 43
of which sugars g 2.4
Protein g 53.5
Fats g 54.4
of which saturated fat g 24.06
Fiber g 2.7
Cholesterol mg 248
Sodium mg 687

Difficulty: Difficult
Prep time: 50 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

Pork tenderloin en croute. Wow, it’s the kind of dish that instantly turns any dinner into something special. I mean, really, who doesn’t love a meal that feels like an event? Inspired by the classic British Beef Wellington, this recipe swaps in pork for a slightly lighter, tender vibe—still just as impressive though. And here's the thing, the crispy crust—oh man, the golden, flaky pastry wrapped around juicy pork—is a showstopper on the table. Some folks add a layer of mushroom duxelles, and you know what, it brings an earthy touch that really balances the richness. Serving pork tenderloin in puff pastry is a clear signal you’re going all out, whether it’s an anniversary or just to surprise friends and family with something fancy yet super comforting.

For big celebrations, pork tenderloin Wellington is perfect. Not your everyday dinner, for sure. Making this does take extra time, but trust me, you can almost taste the love that goes into it. People love seeing that golden crust fresh out of the oven. It’s rewarding to hear those wows when it’s sliced open, showing off the moist, perfectly cooked pork inside. Some even get creative, mixing up the filling, adding spinach or trying different sauces depending on what’s in season. Really smart. In Britain, this pork tenderloin baked in pastry is a go-to for those wanting to impress guests, especially paired with a rich sauce or some simple roasted veggies.

Even if it takes some planning, this baked pork tenderloin recipe is worth it—every single minute. The crispy, buttery layers keep the pork so juicy. It’s a real treat, seriously. And it’s one of those foods that always brings everyone together around the table—making the meal feel just a little more special. For real, it's a dish you’ll want to make again and again. Pretty much.

INGREDIENTS

876

Calories per serving

Ingredients for the shortcrust pastry: Type 00 flour 1.67 cups (200 g); Butter 0.44 cup (100 g) - cold; Water ¼ cup (50 g) - cold; Fine salt to taste

for the tenderloin: Pork filet 1.2 lbs (540 g); Sweet Pancetta 2.1 oz (60 g) - streaky; Dijon mustard 2 tbsp (30 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Rosemary 2 sprigs; Garlic 1 clove

for brushing: Eggs 1

Preparation

How to prepare Pork tenderloin en croute

To make the pork tenderloin en croute, first prepare the Easy Shortcrust Pastry: place the flour, cold butter cut into pieces, and a pinch of salt in the mixer 1 and blend until you get a mixture with a crumbly texture 2. Transfer the mixture to a work surface and form a well, kneading quickly while gradually adding cold water 3.

Knead quickly 4 being careful not to overheat the dough, working it until it becomes compact and firm 5. Once ready, wrap the shortcrust pastry in a sheet of plastic wrap and let it rest in the fridge for at least 30 minutes. Now take the pork tenderloin, trim off any fatty parts, and fold the thinner ends 6.

Truss the tenderloin with kitchen twine 7; for more details on this process, you can refer to our guide How to tie a roast. Salt 8 and pepper the tenderloin, then heat the olive oil in a pan with the peeled clove of garlic and rosemary, and place the tenderloin in the hot pan 9.

Brown it well on all sides to better seal the meat, being careful not to pierce the surface which would cause juices to escape 10. Once the pork tenderloin is well browned, place it on a plate 11 and let it cool. Now take out your shortcrust pastry, lightly flour it 12

and roll it out on a work surface to about 1/8 inch thick 13. Lay the slices of bacon on the pastry, slightly overlapping them 14. Cut the twine wrapping the tenderloin 15,

brush mustard on the surface to flavor it 16, and place it in the center of the pastry 17. Lift the slices of bacon to fully cover the tenderloin 18.

At this point, fold the pastry to wrap the entire tenderloin 19 and seal the ends by pressing the dough with your fingers 20. Preheat the oven to 355°F in static mode, then place the tenderloin on a baking sheet lined with parchment paper, brush the surface with beaten egg 21

and score it with a knife to create decorative diagonal cuts 22. Bake the pork tenderloin en croute at 355°F for 30 minutes, then continue cooking under the broiler for 5 minutes or until the crust begins to brown. Once cooked, remove the meat from the oven 23 and serve it sliced, accompanied by mustard 24.