Pork in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,683 cal. | (80 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 124 g | (107 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 2.3 mg | (230 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 24.8 mg | (207 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 4.6 μg | (153 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 75.8 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 509 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 4 slices Puff pastry dough (frozen)
- 800 grams Pork tenderloin
- 3 Tbsps clarified butter
- salt
- freshly ground Black pepper
Preparation steps
Lay pastry slices out on a floured surface and allow to thaw.
Rinse tenderloin, pat dry and remove all cuticles and fat. Heat butter and fry fillets briefly. Let cool, then rub with salt and pepper to taste.
Chop pork butt coarsely in a grinder. Mix well with cream, marjoram, nutmeg, lemon peel and pepper to taste.
Lay puff pastry into a rectangle of about 20 by 35 cm (approximately 8 by 14 inches). Spread the dough with a layer about 1 cm (approximately 1/2 inch) thick of the minced meat. Place the tenderloin in the center and wrap the dough around it, squeezing the seams to seal. Place on a baking sheet lined with parchment paper, seam-side down. Brush the dough with beaten egg yolk. Place in a preheated oven on the middle rack and bake at 200°C (approximately 400°F) for about 25 minutes. Remove and let rest for about another 10 minutes. Slice.
Serve with a mixed salad with herb and caper dressing.
