Pork Tenderloin in Puff Pastry

Do you need a special dinner for company or for Sunday dinner? This Pork Tenderloin in Puff Pastry is a show stopper. Light flakey puff pastry on the outside and perfectly cooked pork basted in a mustard sauce on the inside.

Want more fabulous pork recipes, then try these!? Here are some of our best pork recipes, Easy Delicious Pork Schnitzel, Rosemary Mustard Loin of Pork, Buttermilk Pork Chops with Lemon Caper Sauce, Bacon-Wrapped Pork Tenderloin or Smoked Pork Rib Roast with Cherry Sauce. Or similar to this is our Perfect Beef Wellington, another show stopper.

What Ingredients are in Pork Tenderloin in Puff Pastry?

Don’t let the list of ingredients scare you; they are all for seasoning the tenderloin to perfection.

How to Make a Pork Tenderloin in Puff Pastry

Prepare ingredients: Remove silver skin from the pork tenderloin. Finely mince garlic and shallot. Add salt, pepper, paprika, and cumin to a small bowl or ramekin and stir to combine. Season pork tenderloin generously on all sides.

Preheat the oven to 425°. At the same time, heat a large cast-iron skillet over medium-high heat.

Add 1 tbsp olive oil to the cast iron skillet. Then, add the pork tenderloin and sear on all sides to seal in the flavor- this should take 6 minutes total. Remove from heat and set aside to slightly cool.

Heat a small cast-iron skillet (or small skillet) over medium-low heat. Once hot, add 1 tbsp olive oil and swirl to coat the bottom of the skillet. Then, add minced garlic, shallot, and white wine and sauté until softened (about 1 minute). Remove from the skillet and pour into a small mixing bowl. Next, add dijon mustard, stone ground mustard, sour cream, and chopped parsley to the mixing bowl. Whisk well to combine.

Lightly flour a cutting board, and with a rolling pin, roll out the puff pastry. We used two sheets to make it 14”x12”. Spread 2 tbsp of mustard mixture to the center of the pastry. Place tenderloin on top of the mustard, then brush remaining mustard all over the tenderloin to coat, including brushing the edges.

Depending on the length of the pork tenderloin, trim excess pastry so that there is 3” of pastry on either end. Cut 1” strips into the puff pastry towards the tenderloin.

Fold the pastry over the tenderloin on both ends and tuck the strips into the sides. Alternate draping the pastry strips over the top of the tenderloin working from top to bottom.

Prepare egg wash. Beat egg and water until smooth and brush over the pastry.

How do you know when pork tenderloins are done?

Place the pastry onto a baking sheet in the center rack of the oven. Cook for 30 minutes, or until an internal meat thermometer reads 140F and the pastry is golden brown.

For an accurate and instant-read, I use the trusty Thermoworks Thermapen meat thermometer. It is quick, easy to use, and gives me an exact internal temperature in a second every time!

Let the tenderloin rest for 10 minutes before slicing and serving. Garnish with parsley and cut into 2” sections. Enjoy!

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Pin it HERE!!

Pork Tenderloin in Puff Pastry

Tara Noland

This Pork Tenderloin in Puff Pastry is a fantastic meal for a special day or for Sunday dinner. The pork tenderloin bakes gorgeously inside the puff pastry, leaving it tender and juicy. The mustard sauce that is basted on the meat adds an enormous amount of delicious flavors.

4.63 from 27 votes

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine American

Servings 8 Servings

Calories 208 kcal

Ingredients

 

• 1 ½ lb pork tenderloin
• 1 ½ tsp kosher salt flakes
• 1 tsp coarse black pepper
• 1 tsp smoked paprika
• 1/2 tsp cumin seeds
• 2 tbsp olive oil divided
• 3 garlic cloves minced
• 1 shallot minced
• 1 oz white wine
• 2 tbsp dijon mustard
• 2 tbsp stone ground mustard
• 1 tbsp sour cream
• 1 tbsp chopped parsley
• 1 puff pastry sheet
• 1 egg beaten
• 1 tbsp water

Instructions

 

• Prepare ingredients: Remove silver skin from the pork tenderloin. Finely mince garlic and shallot. Add salt, pepper, paprika, and cumin to a small bowl or ramekin and stir to combine. Season pork tenderloin generously on all sides.
• Preheat the oven to 425°. At the same time, heat a large cast-iron skillet over medium-high heat.
• Add 1 tbsp olive oil to the cast iron skillet. Then, add the pork tenderloin and sear on all sides to seal in the flavor- this should take 6 minutes total. Remove from heat and set aside to slightly cool.
• Heat a small cast-iron skillet (or small skillet) over medium-low heat. Once hot, add 1 tbsp olive oil and swirl to coat the bottom of the skillet. Then, add minced garlic, shallot, and white wine and sauté until softened (about 1 minute). Remove from the skillet and pour into a small mixing bowl. Next, add dijon mustard, stone ground mustard, sour cream, and chopped parsley to the mixing bowl. Whisk well to combine.
• Lightly flour a cutting board, and with a rolling pin, roll out the puff pastry. We used two sheets to make it 14”x12”. Spread 2 tbsp of mustard mixture to the center of the pastry. Place tenderloin on top of the mustard, then brush remaining mustard all over the tenderloin to coat, including brushing the edges.
• Depending on the length of the pork tenderloin, trim excess pastry so that there is 3” of pastry on either end.
• Cut 1” strips into the puff pastry towards the tenderloin. Fold the pastry over the tenderloin on both ends and tuck the strips into the sides. Alternate draping the pastry strips over the top of the tenderloin working from top to bottom.
• Prepare egg wash. Beat egg and water until smooth and brush over the pastry.
• Place the pastry onto a baking sheet in the center rack of the oven. Cook for 30 minutes, or until an internal meat thermometer reads 140F and the pastry is golden brown.
• Let the tenderloin rest for 10 minutes before slicing and serving. Garnish with parsley and cut into 2” sections. Enjoy!

Equipment

Muso Wood Wooden French Rolling Pin for Baking, Beech Wood Tapered Rolling Pin for Fondant Pie Crust Cookie Pastry(French 15.75-Inch)

Cuisinel Cast Iron Skillet Set – 6″+8″+10+12″-Inch + Glass Lids + Silicone Handle Holder Covers – Pre-seasoned Frying Pan – Oven Safe Cookware – Indoor/Outdoor Use – Grill, Stovetop, Induction Safe

EMDMAK 6 Piece Baking Sheets with Cooling Rack Set,16 x 12 x 1 Inch Stainless Steel Cookie Sheet and Wire Rack & Baking Mat for Baking,Dishwasher Safe

Nutrition

Serving: 1Calories: 208kcalCarbohydrates: 4gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 86mgSodium: 406mgFiber: 1gSugar: 1g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!