Filetto di Maiale in Crosta: A Classic Italian Roast with a Crisp, Golden Crust
Servings: 4
Category: Main Course (Secondi Piatti)
Preparation Time: 45 minutes
Cooking Time: 35-40 minutes
Total Time: 1 hour 15 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Butter | 100g |
| Cold water | 50g |
| Fine salt | to taste |
| Pork tenderloin (filetto di maiale) | 540g |
| Sweet pancetta | 60g |
| Dijon mustard | 30g |
| Extra virgin olive oil | to taste |
| Freshly ground black pepper | to taste |
| Fresh rosemary | 2 sprigs |
| Garlic clove | 1 |
| Egg (for brushing) | 1 |
Instructions
1. Prepare the Pastry (Pasta Brisée):
Start by preparing the pastry for the crust. On a clean, flat surface, sift the flour and make a well in the center. Add the butter, which should be cold and cut into small cubes, into the well. Begin working the mixture with your fingertips until it becomes crumbly, resembling coarse breadcrumbs. Slowly add the cold water, a little at a time, while continuing to mix. Be careful not to overwork the dough; it should come together into a smooth but firm ball. Once it’s formed, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and firm up. This step ensures a flakier, more manageable pastry once rolled out.
2. Prepare the Pork Tenderloin:
While the dough is chilling, turn your attention to the pork tenderloin. Trim away any excess fat from the meat and tuck the thinner ends of the tenderloin under itself. This helps the meat cook evenly. Tie the roast with kitchen twine to secure its shape. Season generously with salt and freshly ground black pepper. Heat a few tablespoons of extra virgin olive oil in a heavy pan over medium-high heat. Once the oil is hot, sear the pork tenderloin on all sides until golden brown. Be sure to avoid puncturing the meat during this process, as it will cause the juices to escape, making the roast dry. Once browned, remove the tenderloin from the pan and set it aside on a plate to cool slightly.
3. Roll Out the Dough:
Now that your dough has had time to chill, it’s time to roll it out. On a lightly floured surface, roll the dough into a rectangle that’s about 3-4 mm thick. The dough should be large enough to completely encase the tenderloin, leaving some excess to fold over the edges.
4. Layer the Pancetta and Mustard:
Place the rolled-out dough onto a clean, flat surface. Lay slices of sweet pancetta over the dough, slightly overlapping them. This will add richness and flavor to the crust. Once the pancetta is in place, generously spread Dijon mustard over the pork tenderloin using a brush or spoon. The mustard will create a tangy layer that complements the rich, savory flavor of the meat.
5. Wrap the Tenderloin:
Place the seared tenderloin in the center of the pancetta-lined dough. Carefully lift the edges of the dough and fold them over the meat, making sure to cover it completely. If necessary, trim any excess dough before sealing the edges. The goal is to completely encase the meat in the pastry. Once wrapped, gently press down to secure the edges and ensure no openings.
6. Preheat the Oven and Prepare for Baking:
Preheat your oven to 180°C (350°F) in static mode. Line a baking sheet with parchment paper and transfer the wrapped pork tenderloin onto the prepared baking sheet. Beat the egg in a small bowl and use a pastry brush to lightly coat the surface of the dough. This will give the crust a beautiful golden finish during baking. For an extra touch, use a sharp knife to make a few diagonal cuts on the top of the pastry. This will not only allow steam to escape but also add an attractive decorative effect.
7. Bake the Filetto di Maiale in Crosta:
Place the baking sheet in the oven and bake for 30 minutes at 180°C (350°F). After 30 minutes, switch to the grill setting and cook for an additional 5 minutes, or until the pastry turns a deep golden brown. The pork should be perfectly cooked inside, with a tender, juicy center. If you prefer your pork to be more well-done, continue baking for a few more minutes before removing from the oven.
8. Rest and Serve:
Once baked, remove the filetto di maiale in crosta from the oven and let it rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a moist and flavorful roast. Once rested, carefully remove the twine from the tenderloin, slice, and serve.
Tips for Success:
- Pastry Consistency: The dough should be handled lightly. Overworking it will result in a tough crust, so avoid kneading too much. The butter should be cold to achieve a flaky texture.
- Sealing the Pastry: Ensure the edges of the dough are sealed well to prevent the juices from leaking out during cooking. This also helps keep the crust crispy.
- Resting the Meat: Letting the cooked pork tenderloin rest before slicing is key to preserving its juiciness.
- Serving Suggestion: This dish pairs beautifully with roasted vegetables, a simple green salad, or mashed potatoes.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 40g |
| Total Fat | 35g |
| Saturated Fat | 15g |
| Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Sugars | 2g |
| Sodium | 550mg |
| Cholesterol | 120mg |
Filetto di Maiale in Crosta is a timeless Italian dish that combines the rich flavors of pork, pancetta, and Dijon mustard, all wrapped in a delicate, buttery pastry crust. With its elegant presentation and mouthwatering flavor, it’s sure to impress at any special dinner or festive gathering. Enjoy the golden crust, tender meat, and irresistible aroma as you create a stunning main course that will leave your guests asking for the recipe!
