Maiale in Crosta (Pork Loin in Pastry Crust)
 
 
Pork Tenderloin in Puffed Pastry Crust
Serves: 6-8
Ingredients
  • 650 gr (1½ lb) pork loin
  • 2 cloves of garlic
  • 60 ml (2 oz) olive oil
  • 1 Tablespoon dried minced sage
  • 1 Tablespoon minced rosemary
  • 2 Juniper Berries (optional)
  • 1 Tablespoon minced bay leaf
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 Tablespoon dry Marsala
  • 1 sheet of frozen puff pastry, thawed
  • 100 gr ( 4 oz) sliced bacon
  • 1 egg yolk, beaten
Instructions
  1. Make three small 6 cm (2½ ") cuts on the top of the pork loin.
  2. Rub one cut garlic clove on whole piece of meat.
  3. To make the marinade - combine olive oil, 1 clove of pressed garlic, herbs, salt and pepper and Marsala in a large dish.
  4. Add the pork loin and cover it completely with the marinade. Let sit for 30 minutes.
  5. Heat a large pan and brown the tenderloin (including marinade) on all sides.
  6. Cover the pan and let cook for 15 minutes over a low heat.
  7. Move the meat to a plate and let it cool.
  8. Preheat the oven to 180°C/350°F.
  9. Spread out the puff pastry dough and cover with ¾ of bacon.
  10. Place the pork loin on top of the bacon.
  11. Cover the meat using the rest of the bacon.
  12. Wrap the meat with the pastry dough.
  13. Seal the edges using a little water and press gently.
  14. Brush the top and sides of the pastry sides with beaten yolk.
  15. Place the pastry wrapped pork loin in an oven proof dish.
  16. Bake in oven for about 30 minutes until golden brown.
Recipe by Ortensia Blu at https://ortensiablutraveladventures.com/pork-loin-in-pastry-crust/