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Pork Tenderloin and Prosciutto in Puff Pastry


An elegant presentation to WOW your guests. Simply brush with your own egg then pop in the oven!

50 Minutes Oven Calories


IF frozen, thaw completely in fridge. Heat oven to 350F/180C. Coat a rimmed cookie sheet with non-stick spray. Unwrap tenderloin and place, seam side down, on cookie sheet. In a small bowl, whisk 1 egg with 1 Tbsp. water. Using your fingers or a pastry brush, lightly brush top and sides of puff pastry with the egg wash. Poke 3 small holes in each log, to allow steam to escape. Bake in centre of oven, approx. 45-55 min. OR until a light, golden brown (internal temp. 160F/71C). Let stand 5 min. Cut into thick slices and serve with cranberry salsa. Suggested Sides: Creamy Peas ‘n Orzo.


Pork tenderloin, puff pastry, prosciutto, Dijon mustard, rosemary, pepper, cranberry salsa

Nutrition Facts

6 Servings Per Main Dish. Salsa not included.

Amount Per Serving
Calories 459
Total Fat 26g
Saturated Fat 11.5g
Cholesterol 80mg
Sodium 583mg
Total Carbohydrate 25g
Fiber 1g
Sugar 2g
Protein 29g
Weight 6 kg
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