Pork Puff Pastry Roll
This succulent, tender cut of meat is wrapped tight in flaky puff pastry for a delicious take on an old classic.
Yield: Serves 4
November 07, 2019
PORK PUFF PASTRY ROLL
- 1 pork tenderloin (1 lb/0.5 kg)
- 6 slices prosciutto
- 1 pkg frozen rolled puff pastry sheets, thawed (454 g)
- 2 tbsp whole grain mustard
- 1 large egg, beaten
- 1 tsp chopped fresh thyme
- 1/2 tsp ground fennel
- 1/4 tsp freshly ground pepper
- Preheat oven to 400°F.
- Remove silverskin from pork if necessary.
- On a sheet of parchment paper, lay prosciutto slices down to make a rectangle; overlap long edges of prosciutto slices so there are no gaps. Prosciutto rectangle must be longer than pork.
- Using parchment paper as an aid, tightly roll pork in prosciutto rectangle jelly-roll fashion. Set aside.
- On a lightly floured surface, roll out pastry into a 14x10 inch rectangle. Spread pastry with mustard, leaving a ½ inch border along edges uncovered. Brush uncovered edges with egg. Sprinkle thyme, fennel and pepper over mustard.
- Place prosciutto-wrapped pork in centre of pastry. Fold bottom edge of pastry over pork. Fold sides to centre and roll up to enclose pork. Pinch seam to seal. Place log, seam side down, on a non-stick foil-lined baking sheet.
- Measure and score 7 equal vents into log to allow steam to escape. Brush top with remaining egg.
- Bake until a meat thermometer registers 160°F, about 30 – 40 minutes.
- Let stand for 10 minutes before slicing at score marks.
Nutritional analysis per serving: 776 calories, 46.6 g fat, 42 g protein, 46.2 g carbohydrate, 1.9 g fibre, 1032 mg sodium