Best 3 Pork Tenderloin En Croute Recipes

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Indulge in the culinary delight of Pork Tenderloin en Croute, a dish that combines the savory flavors of pork, the flaky texture of puff pastry, and the aromatic essence of herbs. This classic French dish is a true masterpiece, perfect for special occasions or a delightful weekend meal. Within this article, you'll find a collection of carefully crafted recipes that guide you through the process of creating this exquisite dish. From the preparation of the succulent pork tenderloin to the assembly and baking of the golden-brown puff pastry, each recipe is meticulously explained, ensuring success in your kitchen. Whether you prefer a traditional approach or are looking for creative variations, this article offers a range of recipes that cater to diverse tastes and preferences. Embark on a culinary journey and discover the art of crafting Pork Tenderloin en Croute, a dish that promises to tantalize your taste buds and impress your dinner guests.

Here are our top 3 tried and tested recipes!

PORK WELLINGTON



Pork wellington image

A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll

Provided by John Torode

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 16

olive oil , for frying
2 large pork fillets (approx 800g), trimmed and the ends removed
1 shallot , finely chopped
50g butter
150g wild mushrooms (such as chanterelles), finely chopped
handful sage , picked and chopped
handful parsley , chopped
good handful chives , snipped
100g spinach
10 slices prosciutto
50g good-quality chicken liver pâté
500g pack puff pastry
plain flour , for dusting
2 egg yolks , beaten with 1 tsp water
300ml pot double cream
3 tbsp Dijon mustard

Steps:

  • Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
  • Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
  • Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
  • Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
  • Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
  • 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
  • To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

Nutrition Facts : Calories 709 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium

PORK TENDERLOIN EN CROUTE



Pork Tenderloin En Croute image

Pork tenderloin tends to be a bit dry, from lack of fat, but this addresses that, very "dressy" in presentation, but quite simple to prepare. Picked up a few years ago from Emeril, and altered a bit to my own tastes, more "Wellington" with a Greek twist...the tastes and textures meet very well to my palate

Provided by John DOH

Categories     Meat

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

1 pork tenderloin, silverskin removed
3 -4 ounces pork fat, for lardoons
Emeril's Original Essence
2 tablespoons olive oil
6 -8 mushrooms, destemmed
1 shallot, roughly cut up
3 tablespoons soya sauce
3 tablespoons chopped garlic
1/4 lb pepper pork liver pate
phyllo pastry, to enclose
egg wash, to seal

Steps:

  • Skin the silverskin off the tenderloin. Stab the body of the meat with a boning knife in "many" places, inserting a small sliver of pork fat into the opening.
  • Dust the meat lightly with Essence.
  • Fry quickly, over medium high heat to sear the outside of the meat.
  • Remove from heat and "rest" it.
  • Place mushrooms ("important" that they are destemmed, ie caps only!)(we are going for texture here), the shallot, soya sauce, pepper pate and garlic, in a blender and puree to a smooth paste.
  • Place the meat on the phyllo pastry sheet, and spoon the puree around it.
  • Wrap the phyllo around the work, and seal with egg wash.
  • Bake at 325 on a greased pan, or glass pan, for about 25 minutes, until phyllo is brown and flakey, and meat is heated to about 155 interior temperature. Remove from oven and allow to "rest" (note that the meat will continue to convect and temp will rise another ten degrees as it rests, but the moisture, augmented by the lardoons, and sealed with the phyllo, will remain).
  • Slice into medallions, about an inch thickness or less --
  • Works well with mashed Yukon Gold potato (3 tbsp each butter and sour cream, mash like crazy!), steamed green beans (3 minutes only, use water with almond extract, sprinkle with slivered almonds), steamed carrot spears (skinned, split, steamed over water with a lot of fresh dill).
  • Depending on taste, a Chardonnay or Reisling wine, fairly dry and "oaked" for my Reisling pick -- .

Nutrition Facts : Calories 770.4, Fat 75.8, SaturatedFat 30.3, Cholesterol 195, Sodium 1910.1, Carbohydrate 9.9, Fiber 1, Sugar 1.5, Protein 13.6

PORK TENDERLOIN EN CROUTE RECIPE



Pork Tenderloin En Croute Recipe image

Provided by á-174942

Number Of Ingredients 17

MUSHROOM DUXELLE:
1 1/2 teaspoons unsalted butter
1 pork tenderloin - (abt 1 1/2 lbs)
1 tablespoon Essence (see Bayou Blast recipe)
1 sheet prepared puff pastry defrosted
1 large egg
1/4 cup Creole mustard (or any whole-grain mustard)
6 tablespoons unsalted butter
3/4 cup minced shallots
1 tablespoon minced garlic
3 pounds white button mushrooms wiped clean, stemmed and finely chopped
3/4 teaspoon salt
1/2 teaspoon freshly-ground white pepper
3/4 cup white wine
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce

Steps:

  • Preheat the oven to 400 degrees. Line a large baking sheet with aluminum foil and grease the center with the butter. Season the pork tenderloin on all sides with the Essence. Heat the oil in a skillet or Dutch oven, large enough to hold the tenderloin, over medium-high heat. Add the tenderloin and reduce the heat to medium. Sear evenly on all sides and cook, turning frequently, until the meat reaches an internal temperature of 110 degrees, 16 to 18 minutes. Remove from the pan and cool for about 10 minutes. On a lightly floured surface, roll out the pastry to a 12- by 18-inch rectangle. To make an egg wash, beat the egg with 2 teaspoons of water in a small bowl. Evenly coat the tenderloin on all sides with the mustard. Pack the cooled Mushroom Duxelle mixture around the pork tenderloin. Place the coated meat on the outer third of the pastry. Brush a 1/2-inch border of egg wash on the pastry around the meat. Gently pull the remaining pastry over the meat to completely enclose, and press gently to seal. With a small knife cut away the excess pastry to make an even border and crimp the pastry edges with a fork dipped in flour. Carefully transfer the tenderloin onto the prepared baking sheet. Brush the pastry evenly with egg wash. With a small knife make a decorative crosshatch pattern across the top. Bake for 10 minutes, then turn. Bake until golden brown and an instant read thermometer reaches 140 degrees, 10 to 12 minutes. Remove from the oven and let rest for 5 minutes before serving. For the Mushroom Duxelle: In a large skillet or saute pan, melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring, for 2 minutes. Add the mushrooms, salt, and white pepper and cook, stirring, until the mushrooms begin to caramelize and all the liquid has evaporated, about 20 minutes. Add the wine, soy sauce, balsamic vinegar and Worcestershire and cook, stirring to deglaze the pan and until the liquid has all evaporated, about 5 minutes. Remove from the heat and let rest while assembling the other ingredients. (Makes 3 cups) This recipe yields 4 servings.

Tips:

  • Choose a tender pork tenderloin: Look for a tenderloin that is firm to the touch and has no signs of bruising or discoloration.
  • Trim the pork tenderloin: Remove any excess fat or silver skin from the tenderloin.
  • Season the pork tenderloin: Season the tenderloin with salt, pepper, and any other desired seasonings.
  • Sear the pork tenderloin: Sear the tenderloin in a hot skillet until it is browned on all sides.
  • Wrap the pork tenderloin in puff pastry: Roll out the puff pastry and cut it into a rectangle large enough to wrap around the tenderloin. Wrap the tenderloin in the puff pastry and seal the edges.
  • Bake the pork tenderloin: Bake the tenderloin in a preheated oven until the puff pastry is golden brown and the pork is cooked through.
  • Let the pork tenderloin rest: Let the tenderloin rest for a few minutes before slicing and serving.

Conclusion:

Pork tenderloin en croute is a delicious and elegant dish that is perfect for any special occasion. With its tender pork, flaky puff pastry, and flavorful sauce, this dish is sure to impress your guests. So next time you're looking for a special meal to make, give pork tenderloin en croute a try. You won't be disappointed!

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