Pork in Pastry Crust

I’ll be honest – I always keep a nice pork loin in my freezer!

I find it is very versatile, and in my little cookery experience, I’ve made it several different ways.

But my favorite and especially for my husband Manuele is Maiale in Crosta/ Pork Loin in Pastry Crust.

This recipe, adapted from Benedetta Parodi, is one of the first recipes I cooked after I got married a few years ago. Benedetta Parodi is a very popular Italian journalist, cookbook author and she has a cooking show called Il Menu di Benedetta everyday at 7:00 pm. She’s funny, entertaining and always has a famous guest cooking with her –  I’m a big fan! Her recipes are simple and quick and anyone can follow them…even new brides.

Maiale in Crosta (Pork Loin in Pastry Crust)
 
Pork Tenderloin in Puffed Pastry Crust
Serves: 6-8
Ingredients
  • 650 gr (1½ lb) pork loin
  • 2 cloves of garlic
  • 60 ml (2 oz) olive oil
  • 1 Tablespoon dried minced sage
  • 1 Tablespoon minced rosemary
  • 2 Juniper Berries (optional)
  • 1 Tablespoon minced bay leaf
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 Tablespoon dry Marsala
  • 1 sheet of frozen puff pastry, thawed
  • 100 gr ( 4 oz) sliced bacon
  • 1 egg yolk, beaten
Instructions
  1. Make three small 6 cm (2½ ") cuts on the top of the pork loin.
  2. Rub one cut garlic clove on whole piece of meat.
  3. To make the marinade - combine olive oil, 1 clove of pressed garlic, herbs, salt and pepper and Marsala in a large dish.
  4. Add the pork loin and cover it completely with the marinade. Let sit for 30 minutes.
  5. Heat a large pan and brown the tenderloin (including marinade) on all sides.
  6. Cover the pan and let cook for 15 minutes over a low heat.
  7. Move the meat to a plate and let it cool.
  8. Preheat the oven to 180°C/350°F.
  9. Spread out the puff pastry dough and cover with ¾ of bacon.
  10. Place the pork loin on top of the bacon.
  11. Cover the meat using the rest of the bacon.
  12. Wrap the meat with the pastry dough.
  13. Seal the edges using a little water and press gently.
  14. Brush the top and sides of the pastry sides with beaten yolk.
  15. Place the pastry wrapped pork loin in an oven proof dish.
  16. Bake in oven for about 30 minutes until golden brown.

 

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7 comments

  1. silvia

    Reply

    Oh, this is just perfetto! I wish I could have a thick slice right now…

  2. Monica

    Monica

    Reply

    It is not something you could bring in the office to let your girlfriends try but how about a nice sandwich with a thin slice of pork for lunch Monday! My mouth is watering already…:-)

    • Marisa Vergani

      Marisa Vergani

      Reply

      Thanks Monica!!! I guess we could try it for a dinner by my house! 🙂

    • Marisa Vergani

      Marisa Vergani

      Reply

      ciao Ale!!! thank you very much!!! And it’s very tasty… 😉

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