Samantha Nicole Take your dinner from drab to fabulous in just a few easy steps! Wrapped-In-Delight Tenderloins are an elegant addition to your holiday fare or any special occasion really. Puff pastry transforms two perfectly seasoned pork tenderloins into spectacular centerpieces when served with the fresh slaw for just the right crunch! Wrapped-In-Delight Tenderloins are an amazing way to elevate any gathering that your guests will be impressed with! That’s a wrap on great taste that you can always smile about!
Ingredients
For the pork:
- For the pork:
- 2 (1.25-pound) pork tenderloins, patted dry
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- all-purpose flour, to taste
- 1 (17.3-ounce) box frozen puff pastry, thawed
- 1/2 cup panko breadcrumbs
- 8 slices prosciutto, thinly sliced
- 12 sage fresh leaves
- 1 large egg, beaten
For the slaw:
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) bag Brussels sprouts, shaved
- 1 Granny Smith apple, diced
- 1/2 cup almonds, sliced
- 1/4 cup Pecorino Romano cheese, grated
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Line an 18×26-inch baking sheet with parchment paper.
Step 3 –Season the tenderloin with 2 teaspoons of the salt and the 2 teaspoons of the black pepper.
Step 4 –In a small bowl, add 2 tablespoons of the Dijon mustard and 1 tablespoon of the honey and stir until it is well-combined. Set it aside.
Step 5 –Use the flour to lightly dust the work surface.
Step 6 –Roll out 1 sheet of the puff pastry into a 10×13-inch rectangle or a size longer than the length of the tenderloins.
Step 7 –Evenly sprinkle 1/2 of the panko breadcrumbs over the puffed pastry.
Step 8 –Shingle 4 pieces of the prosciutto, lengthwise, down the center of the puff pastry.
Step 9 –Add 1 of the seasoned pork tenderloins to 1 of the long ends of the puff pastry.
Step 10 –Use a pastry brush to evenly coat the entire pork tenderloin with 1/2 of the Dijon mustard mixture and add 6 of the sage leaves across the top.
Step 11 –Gently lift the empty side of the puff pastry over the coated tenderloin, making sure the prosciutto wraps around, too.
Step 12 –Fold in the sides of the pastry and pinch the seams to seal. Place it, seam-side down, on the prepared baking sheet.
Step 13 –Repeat the wrapping process starting with the remaining sheet of puff pastry, the remaining pork tenderloin, the remaining Dijon mixture, and ending with the remaining sage leaves.
Step 14 –Use a clean pastry brush to coat the beaten egg all over both of the wrapped tenderloins.
Step 15 –Use a sharp knife to cut slits in the tops of the wrapped tenderloins.
Step 16 –Bake the wrapped tenderloins until they are golden on the outside and the meat reaches an internal temperature of 145 degrees F, about 40 minutes.
Step 17 –Transfer the wrapped tenderloins to a wire rack and let them rest, about 10 minutes.
Step 18 –While the wrapped tenderloins are cooling, in a large bowl, add the apple cider vinegar, the olive oil, the remaining Dijon mustard, the remaining honey, the remaining salt, and the remaining black pepper and whisk to combine.
Step 19 –Add the Brussels sprouts, the apple, the almonds, and the cheese to the slaw mixture and toss to combine.
Step 20 –Cut the wrapped tenderloins into serving-size slices.
Step 21 –Serve the wrapped pork tenderloin slices with the slaw.
