Italian-Style Encrusted Pork Tenderloin

  • Preparation 30 MIN
    Cooking 45 MIN
    Chilling 30 MIN
  • Servings 6



  1. Line a large baking sheet with parchment paper.
  2. Dust the tenderloins with flour.
  3. In a large skillet, brown the tenderloins on all sides in half the oil. Season with salt and pepper. Set aside.
  4. In the same skillet, brown the onion, garlic and prosciutto in the remaining oil. Add the sundried tomatoes, spinach and basil. Cook until the spinach has wilted and the juice has evaporated, about 3 minutes. Adjust the seasoning. Pour the mixture into a colander. Drain and let cool completely.
  5. On a floured work surface, roll out the puff pastry into two rectangles, one at 26 x 18-cm (10 x 7-inch) and one at 28 x 20-cm (11 x 8-inch).
  6. Place the smaller rectangles of dough on the baking sheet. Spread half the filling, leaving 2.5-cm (1-inch) border on each side. Add the tenderloins and the remaining filling. Brush the sides of the dough with the beaten egg. Top with the remaining dough rectangle, pressing down the sides to seal in the filling. Trim the excess, as needed. With a knife, make a few incisions in the centre of the dough. Brush with the beaten egg. Refrigerate for 30 minutes.
  7. Meanwhile, with the rack in the middle position, preheat the oven to 190 °C (375 °F).
  8. Remove the dish from the refrigerator and bake for about 35 minutes or until the crust is golden brown.
  9. Just before serving, slice in half between the two tenderloins for easier cutting, then slice.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.