Pork tenderloin fillets covered with a spinach-Prosciutto mixture, then wrapped in puff pastry and baked.
1/2 | onions, finely chopped | 100 g | |
1 clove | garlic, minced | ||
3 cups | baby spinach | 50 g | |
4 | sun-dried tomatoes (oil packed), coarsely chopped | 16 g | |
26 g | Parma ham/Prosciutto, coarsely chopped | 2 1/4 slices | |
1 tbsp | olive oil | 15 mL | |
2 tbsp | butter, unsalted | 28 g | |
1 | pork tenderloin | 300 g | |
200 g | puff pastry dough | 1/2 box | |
white flour (all purpose), to roll out the pastry | |||
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
parchment paper |
Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.
Keep the serving plates warm on the stove while you're preparing the dish.
Prepare the stuffing
Wrap with the puff pastry and bake
per 1 serving (210 g)
Amount % Daily Value |
Calories 590 |
Fat 37 g 57 % |
Saturated
8.5 g
44 % |
Cholesterol 70 mg |
Sodium 340 mg 14 % |
Carbohydrate 36 g 12 % |
Fibre 2 g 8 % |
Sugars 2 g |
Net Carbs 34 g |
Protein 29 g |
Vitamin A 29 % |
Vitamin C 19 % |
Calcium 3 % |
Iron 24 % |
Food Group | Exchanges |
---|---|
Starches | 0 |
Vegetables | 1 |
Meat and Alternatives | 3 |
Fats | 1 ½ |
This was fabulous and much easier to make than what you would think by reading the recipe. My guests were impressed and so was I.