Baked Pork Tenderloin in Pastry
Thaw the puff pastry. Rinse the pork, pat dry and trim. Sauté in 1 tablespoon butter and the oil in a pan on all sides. Remove from the heat, season with salt and pepper and set aside. Rinse the peppers, cut in half, remove the seeds and ribs, and finely chop. Peel the shallots and finely chop, then fry in the remaining butter along with the peppers. Rinse the parsley, chop, stir into the mixture and let cool. Stir in the breadcrumbs and 1 egg. Season with salt and pepper.
Roll out the puff pastry on a floured work surface, large enough to wrap the fillet. Spread the vegetable mixture on top, leaving a finger-thick border around the edges. Separate the second egg and brush the edges with egg white. Place the fillet on the filling, fold the dough over and press firmly on the sides. Place on a lined baking sheet. Brush the dough with the egg yolk. Bake in a preheated convection oven at 200°C (approximately 400°F) until golden brown, about 40 minutes. Allow to cool, cut into slices and serve hot or cold on plates with salad as desired.