Puff Pastry-Wrapped Pork with Brussels Sprouts Slaw

Puff Pastry-Wrapped Pork with Brussels Sprouts Slaw

Food Wiki
The presence of puff pastry elevates this dinner to a truly extraordinary level.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine world cuisine
Servings 6

Ingredients
  

FOR THE PORK:

  • 2 2 pork tenderloins (about 2 1/2 pounds total)
  • 2 tsp. kosher salt
  • 2 tsp. black pepper
  • 2 tbsp. dijon mustard
  • 1 tbsp. honey
  • 1 17.3-oz. box frozen puff pastry, thawed
  • All-purpose flour, for dusting
  • 1/2 c. panko breadcrumbs
  • 8 thin slices prosciutto (about 4 oz.)
  • 12 fresh sage leaves
  • 1 large egg, beaten

FOR THE SLAW:

  • 3 tbsp. apple cider vinegar
  • 2 tbsp. olive oil
  • 2 tsp. dijon mustard
  • 1 tsp. honey
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper
  • 1 12-oz. bag shaved Brussels sprouts
  • 1 Granny Smith apple, diced
  • 1/2 cup sliced almonds
  • 1/4 cup grated pecorino romano cheese

Instructions
 

  • Preheat the oven to 400°. 
  • For the pork: Pat the pork dry and sprinkle with the salt and pepper. Combine the mustard and honey in a small bowl and mix well.
  • Roll out 1 sheet of puff pastry on a floured surface into a 10-by-13-inch rectangle (it should be longer than the pork tenderloin).
  • Sprinkle the pastry with half of the panko. Shingle 4 pieces of prosciutto lengthwise down the center of the pastry. Place a pork tenderloin along one of the long ends. Brush the pork all over with half the mustard mixture and lay 6 sage leaves across the top.
    Lift the other side of the pastry over the tenderloin, making sure the prosciutto wraps around the pork. Fold in the sides, pinch the seams and place seam-side down on a rimmed baking sheet. Repeat to wrap the other pork tenderloin. Brush the egg all over the pastry. Cut slits in the top of each roll.
  • Bake until golden and a thermometer inserted into the center registers 145°, about 40 minutes. Remove to a rack; let rest 10 minutes.
  • For the slaw: Whisk together the vinegar, olive oil, mustard, honey, and salt and pepper in a bowl. Add the Brussels sprouts, apple, almonds, and pecorino and toss. Serve with the pork.
Keyword Puff Pastry-Wrapped Pork with Brussels Sprouts Slaw
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Article Categories:
Pork Loin & Tenderloin

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