Pork tenderloin en croûte



20 min


6 to 8 servings

* PLUS Baking Time: 45 minutes


  • 397-g pkg frozen puff pastry
  • 8 slices prosciutto
  • 2 pork tenderloins
  • 2 tsp Dijon or grainy mustard
  • Generous pinch dried rosemary
  • Generous pinch salt
  • Generous pinch ground black pepper
  • 1 egg
  • 1 tbsp water


  • Preheat oven to 350F (180C). Have an ungreased baking sheet ready. Cut a 1/2-inch (1-cm) strip from both ends of pastry. Set aside for decorations. Slice pastry in half. Place half on a lightly floured surface. Using a lightly floured rolling pin, roll dough into a 12-inch (30-cm) square. Edges don’t have to be perfect.
  • Vertically lay 4 slices of prosciutto in centre of pastry, overlapping slightly. Place 1 tenderloin horizontally across prosciutto, tucking in skinny end of pork so meat is of even thickness. Spread meat with 1 tsp (5 mL) Dijon. Crumble rosemary overtop, then sprinkle with salt and pepper. In a bowl, whisk egg with water, then lightly brush edges of pastry. Fold bottom part of pastry and prosciutto over pork. Fold in pastry edges. Then roll pastry around pork to form a log. Pinch edges to completely seal. Place log, seam side down, on baking sheet. Repeat with remaining ingredients.
  • Make 3 small holes in top of each log for steam to escape. Thinly roll out pastry for decorations. Cut half into leaf or petal shapes and roll half into slim strips (see below). Brush logs with egg mixture. Press pastry decorations on top of logs and gently press into pastry. Brush decorations with egg mixture. Bake in centre of preheated oven until pastry is a deep golden brown, 45 to 50 minutes. Turn sheet halfway through baking time. Let stand 5 minutes before slicing.

Nutrition (per serving)

  • Calories
  • 395,
  • Protein
  • 24.6 g,
  • Carbohydrates
  • 22.6 g,
  • Fat
  • 22.4 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 273 mg.

Dinner is all wrapped up – literally! This elegant beef Wellington look-alike is much easier to make than you think. All you need are two pork tenderloins, a package of puff pastry and a few slices of prosciutto for an eye-catching dinner in a hurry.


1. To make decorations, roll one pastry strip into a cord and flatten another into a long flat strip. Slice flat one diagonally into diamonds. 2. Score diamonds with knife tip to resemble leaves. Brush pastry on meat with egg mixture. Gently press decorations on top. Brush with egg mixture.