Pork Tenderloin Wrapped in Prosciutto, Chicken Forcemeat and Puff Pastry
When I was visiting my friends Cornelia and Sandro in Germany, Cornelia made a wonderful pork tenderloin wrapped in puff pasty dish. Taking her dish as inspiration, I worked up something similar for Christmas on Bowen Island this year.
Ingredients & Method
400 grams Puff Pastry
Make puff pastry (or set frozen puff pastry out to thaw.)
10 grams Butter 1/2 Onion, Minced Teaspoon Rosemary, minced 2 cloves Garlic, Minced Pinch Salt Pinch Sage Teaspoon Marjoram Pinch Ground Nutmeg Pinch Ground Ginger Pinch Ground Chipotle Pepper
Melt butter in a heavy-bottomed frying pan over medium heat.
Add onions and rosemary. Cook until onions are lightly browned.
Add in garlic, herbs and spices. Cook until garlic begins to soften.
Set mixture aside to cool.
2 Chicken legs, skinned, deboned and chopped 2 Egg whites
Mix chicken and egg whites together.
Blend with a food processor until fairly smooth. The consistency should be like a chunky, thick jam.
75 grams Pine nuts 75 grams Dried apricots, chopped 75 grams Fine breadcrumbs
Mix pine nuts, apricots and breadcrumbs together with cooled onion and garlic mixure, and chicken mixture.
Cover. Put in refrigerator.
Preheat oven to 175 Celsius / 350 Fahrenheit.
1 Pork Tenderloin (~450-600 grams) 10 grams Butter 50 grams Flour, seasoned with salt and black pepper
Melt butter in a heavy-bottomed frying pan over medium heat.
Cut the pork tenderloin in half and coat each half with flour.
Put tenderloin halves in the pan and cook each side until the flour is well-browned.
Set aside to cool.
Divide puff pastry in two.
On a floured board, using a rolling pin, roll each half out into a rectangle that is about 10 cm longer than one of the tenderloin halves and about six times as wide.
8 slices Dried ham (Prosciutto) sliced very thinly
Wrap each tenderloin half in four slices of dried ham.
Remove chicken mixture from fridge.
Coat the wrapped tenderloin halves evenly with the chicken mixture.
Wrap each coated half with puff pastry.
Wet the edges of the puff pastry and press them together to seal.
Bake on a baking tray that is covered with parchment paper for ~45 minutes.
Puff pastry will be nicely browned when the dish is finished.
Remove from oven and allow to cool for about 10 minutes.
Cut into 3cm slices and serve with cranberry sauce or a cream sauce.
The Pork Tenderloin Wrapped in Prosciutto, Chicken Forcemeat and Puff Pastry by , unless otherwise expressly stated, is licensed under a Creative Commons Attribution 3.0 Unported License.
Posted on Friday, December 26th, 2008 at 13:41
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December 28th, 2008 at 01:55
I was one of the lucky ones to be tasting this creation. Zak, thanks for making this dish and for sharing the recipe with us. It was nothing short of spectacular. Absolutely delicious!
December 28th, 2008 at 12:44
Hey Anne! Mandy and I were so happy to be able to spend Christmas with your family. Being able to cook for you all was the least we could do.
December 29th, 2008 at 08:52
[...] Seventh, and Eighth meats of Christmas were prepared by his friend Zak and came in the form of Pork Tenderloin Wrapped in Prosciutto, Chicken Forcemeat and Puff Pastry. The Ninth Meat of Christmas was pulled pork cooked for six hours and marinated in delicious North [...]