Perfect for small houses or where we do not want to spend too much money, this pork tenderloin in puff pastry is the ideal solution for those who want to make a Wellington tenderloin in a simpler and friendlier way.
The process is the same as we would do with a Wellington sirloin, including the bacon, caramelized onion and mushrooms that are part of the duxelle that surrounds this pork tenderloin.
We can make them individual, we can make them larger, in addition to changing the ingredients at will. Yes we want to add foie to the filling, nuts, Iberian ham, cheese or other type of meat there will be no problem.
The secret besides this puff pastry sirloin is that later we have a separate sauce that we can make with the juices that have been released previously in the pan. An easy resource with pork tenderloin to make it even more powerful and that allows us to accompany this tenderloin in puff pastry in an easy way.
Season the sirloin and brown it in a frying pan with oilcool it down Chop the mushrooms brunoise in a chopper. Saute them in butter with salt and pepper about 15 minutes until they are very dry, cool.
Mount on film the slices of bacon slightly overlapped, put the duxelle, on top the sirloin and roll up tightly, cool. With the stretched puff pastry put the sirloin and close well.
Paint with egg and bake at 220 ºC for 18 minutes until puff pastry is golden. Take out and serve.
Arcos Universal Series, Carving Fork, 160 mm Nitrum Stainless Steel Blade, Polyoxymethylene Handle, Black POM
With what to accompany the pork tenderloin in puff pastry
A perfect meat for Christmas par excellence, this baked recipe is ideal to fulfill an easy second course, cheap and faster than we think and also stay like kings at the table.
Accompanying it with a mashed potato, an easy appetizer or a salad will suffice.
In DAP | Sirloin Wellington: the classic meat recipe perfect for the Christmas menu (with video included)
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