Pork Tenderloin in Puff Pastry
Ingredients
- Ingredients
- 4 shallots
- 2 garlic cloves
- 250 grams button Mushroom
- 800 grams Pork tenderloin
- 4 Tbsps vegetable oil
- 2 Tbsps white wine
- 6 Tbsps Vegetable broth
- 200 grams Ground meat (pork)
- freshly ground black peppers
- salt
- fresh thyme
- 6 plates frozen Puff pastry dough
- Pastry flour
- 2 egg yolks
- 2 Tbsps milk
Preparation steps
Thaw puff pastry sheets.
Peel and finely chop shallots and garlic. Clean mushrooms with paper towel and cut into small pieces.
Brown pork tenderloin in 2 tablespoons hot oil, turning to brown on all sides. Remove pork and add the remaining oil.
Fry shallots, garlic and mushrooms, stirring, until softened, then pour in white wine. Add broth and simmer until liquid evaporates. Let cool, then mix with ground pork and season with salt and pepper. Add rinsed and chopped thyme leaves.
Moisten edges of puff pastry sheets with water. Place pastry sheets on a floured work surface with edges overlapping slightly. Roll out to create a rectangle large enough to enclose the tenderloin. Spread mushroom-ground pork mixture over the dough, leaving a margin along the edges of the pastry. Place tenderloin on top of mixture. Roll puff pastry over the meat. Press seam and ends firmly to seal.
Line a baking sheet with parchment paper and put the pastry roll seam side down on the paper. Whisk egg yolks with milk and brush over pastry. Bake on lower rack of a preheated 200°C (approximately 400°F) oven for 50 minutes, until pastry is crispy. Let rest a few minutes before slicing.
