Porc “en Croûte” Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Season the pork tenderloin with salt, black pepper, and fresh thyme. Heat olive oil in a skillet over medium-high heat and sear the pork on all sides until browned. Remove from heat and let it cool.

2. 2

   Wrap the Pork

   Spread Dijon mustard over the cooled pork tenderloin. Lay out the prosciutto slices on a sheet of plastic wrap, overlapping slightly. Place the pork on top of the prosciutto and roll tightly using the plastic wrap. Chill in the refrigerator for 15 minutes.

3. 3

   Prepare the Pastry

   Roll out the puff pastry sheets on a floured surface. Remove the pork from the plastic wrap and place it in the center of the pastry. Wrap the pastry around the pork, sealing the edges well. Brush the top with egg yolk.

4. 4

   Bake

   Preheat the oven to 400°F (200°C). Place the wrapped pork on a baking sheet and bake for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C).

5. 5

   Serve

   Let the pork rest for 10 minutes before slicing. Serve warm with your choice of sides.