Pork in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 727 cal. | (35 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 31.8 μg | (71 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,090 mg | (27 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 5.4 mg | (36 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 22.9 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 412 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 80 grams Wild garlic
- salt
- 2 Tbsps vegetable oil
- 600 grams Pork tenderloin (ready to cook, trimmed)
- peppers
- 1 onion
- 300 grams button Mushroom
- 100 grams cooked ham
- 2 egg yolks
- 2 Tbsps freshly chopped parsley
- 2 Tbsps breadcrumbs
- 350 grams Puff pastry dough
- For brushing
- 1 egg yolk
- 2 Tbsps Whipped cream
Preparation steps
Rinse the wild garlic, shake dry, remove the hard stems and blanch the leaves in salted water. Pat dry. Brush a large piece of plastic wrap with a little oil. Spread the garlic leaves onto the oiled wrap in preparation for wrapping the leaves around the pork.
Rinse the pork, pat dry and season with salt and pepper. Fry in 1 tablespoon of hot oil on all sides until brown. Place onto the garlic leaves and wrap with the help of the plastic.
Peel and finely chop the onion. Clean and finely chop the mushrooms. Fry the onions in the remaining oil until translucent, then add the mushrooms and fry 3-4 minutes until the liquid evaporates. Remove from the heat and place in a bowl. Dice the ham finely and mix with the egg yolks, parsley, breadcrumbs and mushrooms. Season with salt and pepper.
Preheat the oven to 220°C convection (approximately 430°F). Line a baking sheet with parchment paper.
Roll out the puff pastry to a rectangle about 30 x 40 cm (approximately 12 x 16 inches). Spread 1/3 of the mushroom mixture in the middle and put the wrapped pork on it. Spread the remaining mushroom mixture onto the sides and top of the pork. Wrap the dough around the pork and press the edges together. Cut any excess dough and use it to decorate the top. Put the wrapped pork onto the baking sheet with the seam side down.
For brushing: Mix the egg yolk with the heavy cream and brush the dough with it.
Bake for about 15 minutes, then reduce the temperature to 160°C (approximately 320°F) and bake for another 15 minutes.
Remove from the oven, let it rest briefly and serve sliced.
