Puff Pastry-Wrapped Pork with Brussels Sprouts Slaw
The puff pastry makes this dinner extra special.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 10 mins
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Ingredients
For the Pork:
- 2
2 pork tenderloins (about 2 1/2 pounds total)
- 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
- 1/2 cup
panko breadcrumbs
- 8
thin slices prosciutto (about 4 oz.)
- 12
fresh sage leaves
- 1
large egg, beaten
For the Slaw:
- 3 Tbsp.
apple cider vinegar
- 2 Tbsp.
olive oil
- 2 tsp.
dijon mustard
- 1 tsp.
honey
- 1/2 tsp.
kosher salt
- 1/2 tsp.
black pepper
- 1
12-oz. bag shaved Brussels sprouts
- 1
Granny Smith apple, diced
- 1/2
cup sliced almonds
- 1/4
cup grated pecorino romano cheese
Directions
- Step 1Preheat the oven to 400°.
- Step 2For 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.
- Step 3Roll 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).
- Step 4Sprinkle the pastry with half of the panko. Shingle 4 pieces of prosciutto lengthwise down the center of the pastry. Place a pork tenderloin along one of the long ends. Brush the pork all over with half the mustard mixture and lay 6 sage leaves across the top.
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. - Step 5Bake until golden and a thermometer inserted into the center registers 145°, about 40 minutes. Remove to a rack; let rest 10 minutes.
- Step 6For the slaw: Whisk together the vinegar, olive oil, mustard, honey, and salt and pepper in a bowl. Add the Brussels sprouts, apple, almonds, and pecorino and toss. Serve with the pork.
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