Pork Tenderloin in Puff Pastry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,679 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 | 1,060 mg | (27 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 75.6 g | |||
| Uric acid | 396 mg | |||
| Cholesterol | 508 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pork
- 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
- 175 grams Whipped cream
- 1 tsp dried marjoram
- freshly grated Nutmeg
- lemons (zested)
- freshly ground peppers
- Also
- 1 egg yolk (For finishing)
Preparation steps
For the pork: Place pastry sheets next to each other on a floured surface and allow to thaw.
Rinse fillets, pat dry and remove all membranes and fat. Heat butter and fry the fillet briefly, searing all the sides. Let cool, then rub with salt and pepper.
For the filling: Grind the pork butt finely in a meat grinder; mix well with the cream, marjoram, nutmeg, lemon peel and season with pepper.
Position puff pastry next to each other to make a rectangle (about 20 x 5 cm) (approximately 8 x 14 inches), roll out and brush the edges of the dough sheet 1 cm (approximately 1/3 inch) wide with the egg yolk. Place the fillet in the center of the pastry and fold the sides of the pastry over to cover the meat, pressing the edges together to seal. Rinse a baking sheet with cold water (or line with parchment paper). Lay the pastry-wrapped fillet with the seam down on the baking sheet and brush the dough with beaten egg yolk. Bake in a preheated oven on the middle rack at 200°C (approximately 400°F) about 25 minutes. Remove from the oven and let rest another 10 minutes.
Serve with a mixed salad with herb and caper dressing.
