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.
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.