Pork in Puff Pastry

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Pork in Puff Pastry
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Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
1683
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,683 cal.(80 %)
Protein64 g(65 %)
Fat124 g(107 %)
Carbohydrates80 g(53 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A1 mg(125 %)
Vitamin D2.3 μg(12 %)
Vitamin E4.3 mg(36 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁2.3 mg(230 %)
Vitamin B₂0.7 mg(64 %)
Niacin24.8 mg(207 %)
Vitamin B₆1.3 mg(93 %)
Folate30 μg(10 %)
Pantothenic acid2.3 mg(38 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂4.6 μg(153 %)
Vitamin C6 mg(6 %)
Potassium1,061 mg(27 %)
Calcium85 mg(9 %)
Magnesium88 mg(29 %)
Iron3.8 mg(25 %)
Iodine16 μg(8 %)
Zinc6.2 mg(78 %)
Saturated fatty acids75.8 g
Uric acid396 mg
Cholesterol509 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
4 slices Puff pastry dough (frozen)
800 grams Pork tenderloin
3 Tbsps clarified butter
salt
freshly ground Black pepper
For the Filling
150 grams Pork butt
180 grams Whipped cream
1 tsp dried marjoram
freshly grated Nutmeg
sliced lemons
1 egg yolk
How healthy are the main ingredients?
Whipped creammarjoramsaltNutmeglemon

Preparation steps

1.

Lay pastry slices out on a floured surface and allow to thaw.

2.

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.

3.

Chop pork butt coarsely in a grinder. Mix well with cream, marjoram, nutmeg, lemon peel and pepper to taste.

4.

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.

5.

Serve with a mixed salad with herb and caper dressing.