Puff Pastry-Wrapped Pork Tenderloin

Name: Puff Pastry-Wrapped Pork Tenderloin
Prep time: 1h 30 mins
Cook time: 1h 55 mins
Yield: 8
Ingredients: 2 cups white wine, for the marinade; 1 tablespoon lemon juice, for the marinade; 2 tablespoons Dijon mustard, for the marinade; 1 tablespoon sugar, for the marinade; 2 tablespoons dried thyme, for the marinade; 1/4 cups olive oil, for the marinade; 2 tablespoons paprika, for the marinade; 3 tablespoons garlic, finely chopped, for the marinade; some salt, for the marinade; some pepper, for the marinade; 1 pork loin, trimmed; some water, for the mashed potatoes; 4 potatoes, for the mashed potatoes; some salt, for the mashed potatoes; 1 stick butter, for the mashed potatoes; 1 package cream cheese, for the mashed potatoes; 4 tablespoons butter, for the gravy; 4 tablespoons flour, for the gravy; 2 1/2 cups beef broth, for the gravy; 3 tablespoons Maggi seasoning sauce, for the gravy; 3 tablespoons vegetable oil, for searing; 500 grams puff pastry; 1 egg yolk, for glazing; 2 tablespoons parsley; some parsley, for garnish

Yamilette González

Looking for tasty recipes for Christmas dinner? Prepare this tender and appetizing puff pastry-wrapped pork tenderloin! Best served with gravy, this juicy pork loin is marinated in a mouthwatering marinade prepared with white wine, lemon juice, and Dijon mustard and wrapped in buttery puff pastry for the perfect crispy crust.

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Ingredients

Portions

2 cups white wine, for the marinade
1 tablespoon lemon juice, for the marinade
2 tablespoons Dijon mustard, for the marinade
1 tablespoon sugar, for the marinade
2 tablespoons dried thyme, for the marinade
1/4 cups olive oil, for the marinade
2 tablespoons paprika, for the marinade
3 tablespoons garlic, finely chopped, for the marinade
some salt, for the marinade
some pepper, for the marinade
1 pork loin, trimmed
some water, for the mashed potatoes
4 potatoes, for the mashed potatoes
some salt, for the mashed potatoes
1 stick butter, for the mashed potatoes
1 package cream cheese, for the mashed potatoes
4 tablespoons butter, for the gravy
4 tablespoons flour, for the gravy
2 1/2 cups beef broth, for the gravy
3 tablespoons Maggi seasoning sauce, for the gravy
3 tablespoons vegetable oil, for searing
500 grams puff pastry
1 egg yolk, for glazing
2 tablespoons parsley
some parsley, for garnish

Preparation

1h 30 mins

1h 55 mins

Easy

Preheat the oven to 392 °F.
For the marinade: Mix white wine, lemon juice, Dijon mustard, sugar, dried thyme, olive oil, paprika, and garlic. Season with salt and pepper.
Place pork loin in a baking dish with the marinade. Marinate for 1 hour in refrigeration.
For the mashed potatoes: Cook potatoes in a pot with boiling water and salt until soft. Drain.
Heat butter in a deep skillet over medium heat. Add potatoes and cream cheese. Using a potato masher, mash to a purée. Season with salt and pepper. Let cool and set aside.
For the gravy: In a pot over medium heat, heat butter. Add flour. Cook for some minutes until brown. Add beef broth and Maggi seasoning. Cook until thick, stirring constantly. Season with salt and pepper.
Heat oil over high heat. Sear pork loin on both sides. Remove and let cool.
On a floured flat surface, roll out the puff pastry until it is 0.3 inches thick. Add mashed potatoes. Sprinkle with parsley. Place pork loin at the center. Wrap with puff pastry and cut out excess dough.
Using a flower-shaped cookie cutter, cut puff pastry flowers. Stick pastry flowers to the puff pastry-wrapped pork loin with egg wash. Glaze the whole piece. Place on a baking sheet.
Bake pork loin for 60 minutes. Let rest for 10 minutes before cutting.
Cut pork loin into slices. Serve pork tenderloin in puff pastry with gravy and fresh salad.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.

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