Recipe of the week: Pork tenderloin in puff pastry


1 pork tenderloin of 700 kgs.
1 onion
1 teaspoon salt
1 teaspoon pepper
1 tablespoon oil
1 can of foie gras
1 brik dough plate
1 egg yolk for painting
2 tablespoons flour
1 beer


Heat the oil in a casserole dish, while we coat the sirloin in flour and brown it in the hot oil.

Once well browned, season with salt and pepper, add the sliced onion and cover to poach and cook the meat, add the beer.

Spread the dough on the worktop, place the whole sirloin on it, add the onion on top and the foie gras. Close the dough at the ends and brush with egg yolk. Bake in the oven at 200º for about 20 minutes until golden brown.

Pairing. Finca Antigua Petit Verdot. Impeccably clean and bright purple with cardinal rim. A structured wine on the palate, but with very fine and polished tannins. Soft and very elegant.


Finca Antigua Petit Verdot, fermented in stainless steel tanks, macerated for 18 days and aged for 8 months in French oak barrels, is an ideal wine for meat dishes such as this pork tenderloin.

It has a suggestive bouquet, with varietal notes (lilac, blackberries) and undergrowth (pine bark and leaf litter), with a structured and unctuous palate.

Perfect to accompany dishes such as the one we present here, as it does not attack in the mouth and makes it fine and smooth. Very elegant.

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