Ingredients to make Tenderloins in puff pastry:
- 2 pieces of pork tenderloins
- 1 pinch of salt
- 1 pinch of Pepper
- Very thin smoked bacon strips
- 1 pot of Pate to taste
- 2 sheets of puff pastry
- 1 unit of beaten egg
How to make Tenderloins in puff pastry:
- To prepare this pork meat recipe, the first thing we must do is prepare all the ingredients. In this recipe we will make a somewhat different version of the classic Sirloin Wellington, since we will use bacon. We will use the pate to spread it on the sirloins, so you can select the flavor that you like best. You can use mushroom, pork or even vegetable pate.
- Now that we have everything ready, we season the sirloins. For this, we put little, since the pâté and the bacon have enough. Then, we spread the two pieces of sirloin with the selected pâté. Apply a generous layer.
- Wrap the tenderloins with the bacon strips so that they are completely covered. Once wrapped, lay out the puff pastry sheets. Place each piece on a foil and wrap them completely with the dough. If the tenderloins are small, it is possible that one slice is enough, dividing it in two. It is not recommended to use more dough than necessary.
- Once the tenderloins are wrapped in puff pastry, brush them with the beaten egg so that the dough is well sealed. Place the meat on a baking tray lined with parchment paper and preheat the oven to 170ºC.
- Bake the tenderloins in puff pastry for 40-45 minutes, or until we see that they are ready. If we notice that the puff pastry is browning too much, we cover the pieces with baking paper or aluminum foil so that the meat cooks well.
- Remove the puff pastry tenderloins from the oven and serve them hot, cut into slices. We can accompany them with a garnish of vegetables, caramelized onion or roasted potatoes.
