@effectik11: #creatorsearchinsights Puff Pastry wrapped Pork Tenderloin Ingredients 2 pork tenderloins 2 tsp. kosher salt 2 tsp. black pepper 2 tbsp. dijon mustard 1 tbsp. honey 1 17.3-oz. box frozen puff pastry, thawed All-purpose flour, for dusting 8 thin slices prosciutto 1 tablespoon fresh Thyme 1 large egg, beaten 2 tbsp. olive oil Directions: 1 Preheat the oven to 400°. 2 For the pork: Pat the pork dry and sprinkle with the salt and pepper. Combine the mustard and honey in a small bowl and mix well. 3 Roll out 1 sheet of puff pastry on a floured surface into a 10-by-13-inch rectangle (it should be longer than the pork tenderloin). 4 Brush the puff pastries with the honey mustard mixture and sprinkle with the fresh thyme. 5 Shingle 4 pieces of prosciutto lengthwise down the center of the pastry. Place a pork tenderloin along one of the long ends. Lift the other side of the pastry over the tenderloin, making sure the prosciutto wraps around the pork. Fold in the sides, pinch the seams and place seam-side down on a rimmed baking sheet. Repeat to wrap the other pork tenderloin. Brush the egg all over the pastry. Cut slits in the top of each roll. 6 Bake until golden and the pork is cooked, about 40 minutes. Remove to a rack; let rest 10 minutes.

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Thursday 12 December 2024 21:03:23 GMT