Name: Pork Tenderloin Wrapped in Puff Pastry in Air Fryer
Total time: 25 min
Yield: 2
Ingredients: 500 g (1.1 lb) pork tenderloin; 1 puff pastry sheet; to taste salt; to taste pepper; 1 tablespoon olive oil

Steps

Season the pork tenderloin with salt and pepper.

Wrap the pork tenderloin in the puff pastry.

Preheat the air fryer to 180°C (350°F).

Place the wrapped tenderloin in the air fryer basket.

Cook for 15 minutes until the pastry is golden and the meat is cooked through.

Let it rest for 2 minutes before slicing.

Recipe story

In the kitchens of the French nobility in the 19th century, pork tenderloin wrapped in puff pastry was a symbol of refinement, served at royal feasts alongside fine wines. Legend has it that a chef of the Royal Court accidentally discovered this combination while trying to preserve the meat's juiciness. The recipe then spread throughout Europe, becoming a classic of gastronomy.

Black pepper

Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.