Ingredients

  • 600 grams pork tenderloin
  • 4 Tbs Dijon mustard
  • 100 g pancetta, thinly sliced into 12-14 slices
  • 2 Tbs olive oil
  • 4 Tbs red pesto
  • 400 g fresh puff pastry
  • Fresh oregano leaves

Ready In 75 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Remove all visible fat from the tenderloin and coat all sides with Dijon mustard.Tightly wrap in pancetta slices, tie with a string if necessary.
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Step 2

  • Place on a baking sheet coated with olive oil.
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Step 3

  • Bake in the oven for 20-30 minutes at 200C.When done, cool down and remove pancetta slices.In a food processor mix and combine crisp pancetta slices with 3 tablespoons of the pesto. Set aside.
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  • Length: 30 minutes

Step 4

  • Sprinkle fresh oregano leaves over puff pastry cut into rectangle slightly larger than the length of the tenderloin.
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Step 5

  • Place the cooled tenderloin along the longer edge of the dough.
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Step 6

  • Roll the tenderloin and puff pastry sheet into a roll. With little water crimp the edges together to seal.
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Step 7

  • Cut the remaining pastry into strips and decorate the roll, if you wish.Use the remaining pesto to mix with little olive oil, if necessary, and brush the pastry roll.
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Step 8

  • Bake in oven for 20 minutes at 200C.Before serving, leave to stand for 10 minutes, then cut into thick slices and serve with a pancetta and pesto spread.
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  • Length: 30 minutes