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Puffed Pastry Pork Loin

1h 30 mins
1h 55 mins
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Have you already thought about Christmas Recipe options? What do you think of this puffed pork loin? To prepare it, you need to make a marinade with white wine, perfect to give a delicious flavor to the tenderloin. The puff pastry, being made of butter, complements the meat and gives it a crunchy touch. To accompany this Pork Loin Puff pastry we tell you how to make a gravy that will complete this perfect dish for your Christmas celebrations. Did you feel like preparing it?


8 portions
  • 2 cups white wine, for the marinade
  • 1 tablespoon yellow lemon juice, for the marinade
  • 2 tablespoons Dijon mustard, for the marinade
  • 1 tablespoon sugar, for the marinade
  • 2 tablespoons dry thyme, for the marinade
  • 1/4 cups olive oil, for the marinade
  • 2 tablespoons paprika, for the marinade
  • 3 tablespoons garlic, finely chopped, for the marinade
  • enough salt, for the marinade
  • enough black pepper, for the marinade
  • 1 pork tenderloin, cleansed
  • enough Water, for the mashed potatoes
  • 4 potatoes, for the mashed potatoes
  • enough salt, for the mashed potatoes
  • 1 bar butter, for the mashed potatoes
  • 1 package cream cheese, for the mashed potatoes
  • 4 tablespoons butter, for the gravy
  • 4 tablespoons flour, for the gravy
  • 2 1/2 cups beef broth, for the gravy
  • 3 tablespoons Maggi juice, for the gravy
  • 3 tablespoons oil, to sear
  • 500 grams puff pastry
  • 1 egg yolk, to glaze
  • 2 tablespoons parsley
  • enough parsley, to decorate


Preheat the oven to 200 ° C (393F).
For the marinade, mix the white wine with the yellow lemon juice, the Dijon mustard, the sugar, the dry thyme, the olive oil, the paprika, the garlic and season with salt and pepper.
Place the loin in a refractory dish with the previous marinade and let marinate 1 hour in a refrigerator.
For the mashed potatoes, cook the potatoes in a pot with boiling water and salt until soft. Drain
Heat the butter in a deep frying pan over medium heat and add the potatoes, the cream cheese and with a masher crush until you get a puree. Season with salt and pepper. Let cool and reserve.
For the gravy, heat the butter in a saucepan over medium heat, add the flour, cook for a few minutes until it browns and add the beef broth, the maggi juice and cook, stirring until it thickens, season with salt and pepper.
Heat the oil over high heat, seal the meat loosely on all sides and remove. Chill
On a flat and floured surface, spread the puff pastry to a thickness of 1 cm thick, add the mashed potatoes, sprinkle with parsley and place the tenderloin in the center. Close up the puff pastry and cut off the excess.
With the help of a cutter in the shape of a flower, cut flowers of puff pastry and stick with egg yolk to make the decoration. Glaze the entire piece and place on a baking sheet.
Bake the loin for 60 minutes. Let stand 10 minutes before cutting.
Cut slices and serve with the gravy and a fresh salad.


On a plate, accompanied by gravy and decorated with parsley.


The mashed potatoes will help protect your puff pastry so that the juices of the meat do not leak out. In addition to flavor, the marinade will help soften the fibers of the meat. It is important to sear the loin well, otherwise, the juices of the meat will drip into the puff pastry.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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