Pastry Wrapped Pork and Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 779 cal. | (37 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 1,035 mg | (26 %) | ||
| Calcium | 27 mg | (3 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 28.4 g | |||
| Uric acid | 319 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 400 grams Puff pastry dough (frozen)
- 700 grams Pork tenderloin (ready to cook, centerpiece)
- salt
- peppers
- 3 Tbsps vegetable oil
- 300 grams mixed Wild mushroom (such as chanterelle, boletus, brown caps, etc.)
- 1 shallot
- 1 garlic clove
- 1 tsp freshly chopped thyme
- Pastry flour (for work surface)
- 40 grams melted butter
- 1 Tbsp rosemary
Preparation steps
Defrost puff pastry. Preheat oven to 200°C (approximately 400°F). Rinse meat, pat dry, season with salt and pepper and sear in a hot pan with 1 tablespoon of vegetable oil. Remove and set aside.
Rinse and chop mushrooms. Peel shallot and garlic and chop finely. Saute in a pan with 2 tablespoons oil until translucent. Add mushrooms and cook until any liquid has evaporated. Add thyme and season with salt and pepper. Roll out pastry on a floured surface, making a rectangle measuring 20x48 cm (approximately 8x19 in) and cut 4 strips measuring about 12x20 cm (approximately 5x8 in).
Cut pork tenderloin into 4 equal sized pieces and place one on top of each pastry strip. Cover with mushroom mixture and close, forming a pocket. Press edges down firmly. Brush with butter, sprinkle with rosemary, place on a baking sheet lined with baking paper and bake until golden brown, about 35 minutes. Remove when done and serve with fresh walnut cabbage if desired.
