- Yield: 1 or 2 roasts
- Prep Time: 30 minutes
- Cook Time: 30 to 45 minutes
- Serving: 4 to 6 people
PORK TENDERLOIN ROAST with PASTRY
Hi and welcome to our website!
If you are looking for a tasty PORK TENDERLOIN ROAST with PASTRY you are in the right place.
Make yourself a cup of tea and sit back and watch our short video tutorial to make yours today.....
Our roast is stuffed with spinach, feta, onions, mother's mustard sauce, egg and thyme, salt, pepper and onion powder.
After rolled out cut in half if you make two roasts.
Roll back on the rolling pin until ready to use....
Cut off any silver skin or fat off the roast, then butterfly the roast by cutting half inch from the bottom inward but not all the ways through. Once close to the end flip the roast over and cut the same through the roast to butterfly but not all the ways through.
See video for details!
Continue on to our recipe and don't forget to watch our short video tutorial, also I will share a link to our cookbooks https://www.bonitaskitchen.com/cookbook
Ingredients
- Pork tenderloin roast - 2 pounds
- Spinach - ½ pound fresh or frozen
- Mother's mustard sauce - 2 tbsp
- Onion - 1 medium, peeled and chopped
- Eggs - 2 large
- Feta cheese - 1 cup
- Sea salt - 1 ½ tsp
- Pepper - 1 tsp
- Onion powder - 1 tsp
- Thyme - 1 tsp
- Butter - 2 tbsp
- Olive oil - 1 tbsp
- Broth - 2 cups, veggie
- Flour - 2 tbsp
- Apple wedges - 2 apples
Instructions
METHOD:
Prepare pork tenderloin by cutting any silver skin off meat or extra fat, then cut pork in half but not all the way through. “ butterfly the meat”
Then in a bowl add spinach and rinse with water if fresh, remove all water from it by pinching the spinach to remove water.
Then peel and finely chop onion and add to bowl, add ½ of the seasonings, feta then toss together.
Add one egg and mother’s mustard sauce or mustard of choice.
Mix together well and add to the middle of the pork tenderloin roast.
Roll or fold together and season with the remainder of the seasonings and then equally add thyme.
In a frying pan on a medium heat, add butter, olive oil and fry pork tenderloin all around until golden brown, or for 10 minutes all round, then remove and let come to room temperature.
Then add apple wedges to the frying pan and fry until golden brown, keep to serve with roast.
Make pastry, see recipe below!
Pastry
2 cups white or wheat flour ½ cup COLD butter
½ tsp salt ½ cup cold water
Method:
Mix flour, butter ( chop in pieces) and salt together in a bowl mix with your hand or food processor when mixed, add water mix until it shapes into a ball then remove from bowl or mixer.
Put a piece of parchment paper on the counter and sprinkle with flour then put your pastry ball on top of it then roll until all even.
After rolled out, add part cooked pork tenderloin on it and roll all the way around, pinch both sides or fold.
Make four cuts on top of the pastry and in a small bowl add your egg and whisk together, then brush over the pastry.
Then you need a baking pan with a sheet of parchment paper or oiled, add prepared pork tenderloin with pastry on it and preheat the oven to 400ºF and bake until pastry is golden brown and your pork inside is reading 145ºF to 150ºF with your cooking thermometer.
This will be a medium cooked roast or cook longer for well.
Serve roast with gravy, steamed or baked veggies of choice.
Bonita’s Tips: You can use fresh spinach just thaw and remove water.
Mother’s mustard sauce recipe see page( ) or visit https://www.bonitaskitchen.com/recipe/mothers-mustard-sauce/
Allergens
I hope you are still very interested in making our tasty PORK TENDERLOIN ROAST with PASTRY, if so we will share with you some more photos and info to make yours today.
Stuff one side of your roast with the spinach mixture and roll outward until closed, if your roast can’t close all ways no worries, it will close with the pastry. But when you fry the roast in a hot pan of butter and oil, make sure all filling stays inside by pushing it back in with a spatula.
Then after wrapped bake in a pre-heated oven for 30 to 45 minutes or until 145ºF to 150ºF on your cooking thermometer.
Serve with some root veggies and top with gravy and a side of apples and spinach.
Thank you so much for stopping by and watching our short video tutorial today, from our kitchen to yours. Bonita, RMHussey Productions and Team!
