Easter pairing idea: Herb & Mushroom Pork Tenderloin en Croûte

An Easter pairing with our 2019 Grand Vin

There’s something irresistibly festive about a dish wrapped in golden pastry. As Easter approaches, we wanted to share a recipe that’s both comforting and refined — perfect for a family gathering or a more intimate celebration. This herb & mushroom pork tenderloin en croûte pairs beautifully with our 2019 Château Canon Chaigneau, whose depth, silky texture, and subtle notes of spice and dark fruit complement the dish with grace.

Whether you’re a seasoned cook or just looking to impress your guests with minimal fuss, this dish is easier to pull off than it looks — and the result is spectacular.

Ingredients (serves 4–6)

• 1 pork tenderloin (about 600–700g)

• 1 sheet of all-butter puff pastry

• 250g mushrooms (cremini or button), finely chopped

• 2 shallots, minced

• 2 garlic cloves, minced

• 1 tablespoon Dijon mustard

• 1 small bunch fresh parsley or chives, finely chopped

• 1 tablespoon olive oil

• 1 egg yolk (for brushing)

• Salt and pepper

Optional: a few slices of prosciutto to wrap the tenderloin before the pastry (for extra richness and moisture)

Instructions

1. Prepare the mushroom duxelles
   In a pan over medium heat, sauté the shallots and garlic in olive oil until soft. Add the mushrooms and cook until all moisture has evaporated — about 10–15 minutes. Stir in the herbs, season with salt and pepper, and let cool.

2. Sear the pork
   Season the tenderloin generously with salt and pepper. Sear it on all sides in a hot pan for a few minutes to create a golden crust. Let cool, then brush with Dijon mustard.

3. Assemble
   On a sheet of parchment, spread the mushroom mixture in the shape of the tenderloin. Optionally, add a layer of prosciutto. Place the pork on top and wrap the mixture around it. Roll out the pastry and enclose the tenderloin fully, sealing the edges with a bit of egg yolk. Chill in the fridge for 20–30 minutes.

4. Bake
   Preheat your oven to 200°C (390°F). Brush the pastry with egg yolk for a glossy finish. Bake for 30–35 minutes until golden and crisp. Let rest 5–10 minutes before slicing.