Pork Tenderloin in Puff Pastry

40 Reviews
92% would make this recipe again

Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked.

Preparation : 30 min Cooking : 30 min
590 calories/serving
  • Easy
  • Nuts & Peanuts Free
  • Kid-friendly


1/2 onions, finely chopped 100 g
1 clove garlic, minced
3 cups baby spinach 50 g
4 sun-dried tomatoes (oil packed), coarsely chopped 16 g
26 g Parma ham/Prosciutto, coarsely chopped 2 1/4 slices
1 tbsp olive oil 15 mL
2 tbsp butter, unsalted 28 g
1 pork tenderloin 300 g
200 g puff pastry dough 1/2 box
white flour (all purpose), to roll out the pastry
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
parchment paper

Before you start

Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.

Keep the serving plates warm on the stove while you're preparing the dish.


Prepare the stuffing

  1. Prepare the vegetables : Finely chop the onion and mince the garlic. Wash the baby spinach leaves then drain them well. Coarsely chop the sun-dried tomatoes and the Prosciutto slices.
  2. Heat the oil and butter in a pan to a fairly high temperature. Brown the fillet(s) on each side, about 6-8 min total, then season with salt and pepper. Take the fillet(s) out of the pan and transfer them to a plate. Set aside.
  3. Add the onion and garlic to the pan, then sauté until they become translucent, about 2-3 min. Add the tomatoes, Prosciutto pieces and spinach. Sauté 2-3 min, with stirring, until the spinach wilts. Let the mixture cool down a few minutes, then put it in the refrigerator for about 10 min to reduce the humidity content slightly before wrapping with the puff pastry.

Wrap with the puff pastry and bake

  1. Preheat the oven to 190°C/375°F. Line a large baking sheet (about 30 x 38 cm) with parchment paper.
  2. To wrap each fillet, roll out the puff pastry into a 30 x 24 cm rectangle (approx.), using a rolling pin on a lightly floured board. Arrange one fillet in the centre of the rectangle, then put the stuffing on top. Wrap the fillet completely with the pastry, brushing the pastry edges with water so that they will stick together. Press the edges of the pastry closed with the tines of a fork.
  3. Repeat with the remaining fillet(s) if applicable. Put each wrapped fillet on the prepared baking sheet.
  4. Bake in the middle of the oven 30 min until the pastry is golden-brown. For a nicer crust, turn on the top broiler for the last 2 min (but do not let it burn!)
  5. Serve on the warmed plates.

Nutrition Facts Table

per 1 serving (210 g)


% Daily Value




37 g

57 %

Saturated 8.5 g
+ Trans 0.3 g

44 %


70 mg


340 mg

14 %


36 g

12 %


2 g

8 %


2 g

Net Carbs

34 g


29 g

Vitamin A

29 %

Vitamin C

19 %


3 %


24 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Niacin, Selenium, Vitamin A, Vitamin B1, Vitamin B2, Vitamin K, Zinc
Good source of  :
Iron, Magnesium, Pantothenic Acid, Phosphorus, Potassium, Vitamin B12, Vitamin B6
Source of  :
Copper, Fibre, Omega-3, Omega-6, Vitamin C, Vitamin E


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Vegetables 1
Meat and Alternatives 3
Fats 1 ½

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Members' Reviews

40 Reviews (39 with rating only ) 92% would make this recipe again
march 27, 2010 | I would make this recipe again

This was fabulous and much easier to make than what you would think by reading the recipe. My guests were impressed and so was I.

Useful 0

This recipe is in the following categories

Pork | Main courses/Entrées | Source of Omega-3 | High Iron | Bake | Thanksgiving | Christmas | Easter | Valentine's Day

Top Reviews

View All Reviews
march 27, 2010 | I would make this recipe again

This was fabulous and much easier to make than what you would think by reading the recipe. My guests were impressed and so was I.

Useful 0

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