Pork Tenderloin Baked in Pastry Filetto Di Maiale E Prosciutto In Crosta

This is a recipe for a special occasion, whether you are cooking at home or eating in a trattoria. It is the Italian version – a poor man’s version, perhaps – of Beef Wellington, but it looks very stylish and is perfect for entertaining, as it can be prepared in advance and kept in the wings, ready to go. It would be great served as part of a wedding meal or other celebration. I often serve this pork dish to my students on our last evening together.

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Instructions

1.	First, make the pastry. Mix the flour and a pinch of salt together in a large bowl, then rub in the butter until it resembles breadcrumbs.
2.	Add enough ice-cold water to bind the ‘breadcrumbs’ into a soft dough.
3.	Wrap the dough in plastic wrap and refrigerate for 20 minutes.
4.	Preheat the oven to 190°C/170°C fan.
5.	Lightly season the pork tenderloin, being more generous with pepper than salt, and sprinkle with the chopped rosemary.
6.	Wrap the pork in the Parma ham, overlapping the slices as you go.
7.	Place the wrapped pork on a baking sheet.
8.	Roll out the pastry to slightly larger than the overall dimensions of the pork.
9.	Drape the pastry over the pork on the baking sheet, wrapping it under the meat – it doesn’t need to be completely sealed if it doesn’t quite reach.
10.	Brush the pastry all over with the beaten egg and cut slits in the top of the pastry to allow steam to escape as it cooks.
11.	Place the baking sheet in the preheated oven and bake the pork for 40 minutes until the pastry is golden.
12.	Leave the meat to relax for about 15 minutes before slicing and serving.
13.	NOTE: This dish is not served with a sauce, it should be enjoyed just as it is.