Pork in dough

Pork Tenderloin in Pastry: A Culinary Indulgence Recipe

Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Servings: 6

In a culinary world full of options, the recipe for pork tenderloin in pastry stands out for its elegance and refinement. This dish is not just a meal, but an unforgettable experience, perfect for special occasions or a family dinner. I will present the necessary steps to achieve a juicy pork tenderloin, enveloped in a crispy pastry, accompanied by a delicious mix of mushrooms and onions.

Ingredients needed:

- 1.5 kg pork tenderloin
- 400 g mushrooms (canned, finely chopped)
- 2 onions
- 2 egg yolks
- 5 tablespoons butter
- 100 ml white wine
- 3 tablespoons sour cream
- 125 g goose pâté
- 400 g puff pastry
- A bunch of fresh parsley
- Salt and mixed pepper, to taste

Preparation steps:

1. Preparing the mushroom filling
Start by cleaning the onions and chopping them finely. Then, in a skillet, add 2 tablespoons of butter and sauté the onions over medium heat. When the onions become translucent, add the chopped mushrooms. Let the mixture simmer for about 15 minutes, stirring occasionally.

After the mushrooms are cooked, add the white wine and sour cream. Allow to simmer until the mixture reduces slightly, stirring constantly to prevent sticking. When ready, remove from heat, season with salt and mixed pepper, then add the finely chopped parsley. Mix well, then let the mixture cool.

2. Preparing the pork tenderloin
Meanwhile, season the pork tenderloin with salt and pepper on all sides. In a large skillet, add 3 tablespoons of butter and sear the tenderloin on all sides until it turns golden brown, about 5-7 minutes. This step is essential to seal in the meat's juices, giving it a juicy texture.

3. Assembling the dish
On a clean surface, unfold the puff pastry, rolling it out with a rolling pin. Evenly spread the mushroom filling over the entire surface of the pastry, leaving about a 2-finger border. Place the pork tenderloin, previously brushed with goose pâté, in the center of the pastry.

Carefully roll the pastry around the tenderloin, ensuring it is well wrapped. Press the edges firmly to seal the filling.

4. Baking
Beat the two egg yolks and brush the pastry with them for a golden and shiny crust. Place the dish in a greased baking tray and put it in the preheated oven at 180°C. Bake for 50-60 minutes, until the pastry is golden and crispy.

5. Serving
Once baked, remove the pork tenderloin from the oven and let it cool for a few minutes before slicing. Serve it alongside sides like mashed potatoes, rice, or steamed vegetables. A fresh salad will perfectly complement this delicious dish.

Chef's tip
For extra flavor, you can add herbs like thyme or rosemary to the mushroom filling. You can also use fresh mushrooms if you prefer a crunchier texture and a more intense flavor.

Possible variations
This recipe can be adapted using beef or chicken, and the filling can be diversified with cheese or olives, depending on your preferences. Each variant will bring a unique note to the dish.

Nutritional information
This recipe provides about 600 calories per serving, being a hearty and nutritious meal due to the meat and vegetable content. Pork tenderloin is an excellent source of protein, while mushrooms provide fiber and antioxidants.

Frequently asked questions
1. Can I use another type of meat?
Yes, you can replace the pork tenderloin with chicken or beef, but the cooking time will vary.

2. What sides go best with it?
Mashed potatoes or steamed vegetables are the most common, but a coleslaw salad can add a touch of freshness.

3. Can I prepare the dish in advance?
Yes, you can assemble the tenderloin in pastry a day ahead and keep it in the fridge until baking.

A personal note
This recipe has been passed down through generations in my family, being prepared during holidays or family gatherings. I fondly remember how my grandmother would gather us around the table, and the delicious aroma made us eagerly await our turn to sit down. Each bite brings memories and joy, so I hope you try it too, turning it into a tradition in your family.

Enjoy your meal!