Pork Parcels with Stewed Tomatoes

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Pork Parcels with Stewed Tomatoes
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Health Score:
6,8 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
Ingredients
450 grams Puff pastry dough (frozen, 4 sheets)
½ bunch Sage
1 Tbsp vegetable oil
600 grams Pork tenderloin (2 pieces, about 300 grams from the middle piece)
salt
freshly ground peppers
4 slices Prosciutto
1 egg yolk
2 Tbsps milk
600 grams small tomatoes
1 Tbsp olive oil
How healthy are the main ingredients?
tomatoSageolive oilsalt

Preparation steps

1.

Thaw the puff pastry. Rinse the sage, shake dry and pluck the leaves.

2.

Heat oil in a pan and fry the pork tenderloins on all sides. Season with salt and pepper, and leave to cool slightly.

3.

Place 2 sheets of puff pastry over a floured surface and spread with the sage leaves. Cover with remaining 2 pastry sheets and roll each to about 20 x 30 cm (approximately 8 x 12 inches).

Wrap each pork tenderloin with 2 slices of ham and put each over one puff pastry. Wrap the pork tenderloins in the pastry sheets to form the parcels and place with the seam down on a baking sheet lined with parchment paper. Whisk the egg yolk with milk and brush the parcels with it.

4.

Rinse the tomatoes, brush with a little olive oil and place in an ovenproof dish. Bake the tomatoes and parcels together in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 25 minutes.

5.

Remove the tomatoes and parcels from the oven. Let the parcels rest for about 5 minutes. Cut the parcels diagonally into thick slices and serve with the stewed tomatoes.