Pork fillet in puff pastry crust
Time
Preparation time: 40 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr. 10 min.
Good, today was a not so warm day! After the heat days with many salad dishes we wanted to eat something warm again and so I looked after the supplies to bring something delicious on the table. It was then the pork in puff pastry coat and that was a very good idea, said my husband.
Sure, it does a bit of work, but when the fillet is done, it not only looks good, it also tastes wonderful. We had salad and this compilation is enough to get full.
Ingredients for 3 to 4 servings
- 1 pork tenderloin (about 400 to a maximum of 500 g)
- 1 pck of puff pastry from the refrigerated rack
- 6 to 8 thin slices of air dried, lean salami
- 1 egg
- 80 g mushrooms mixed with fresh or dried porcini mushrooms and chanterelles
- 1 - 2 shallots
- 1/2 bunch of plain parsley
- 1 Msp. Star anise ground
- 1 Msp. Cinnamon
- 60 g of grated Parmesan
- freshly ground pepper, salt
- 2 tablespoons butter for frying
preparation
- The mushrooms are soaked in warm water for 10 minutes, well expressed and cut very small. Clean fresh mushrooms and cut very small. The onion is also cut very small and the parsley is plucked and minced.
- The oven can now be preheated to 200 degrees O / U heat.
- In the pan, half of the butter is melted and the onion cubes are sautéed glassy. Now come the mushrooms and are also briefly sweated. It is seasoned with salt, pepper from the mill, the ground star anise and cinnamon.
- The onion and mushroom mixture is then mixed hot with the chopped parsley and the Parmesan cheese and set aside briefly.
- Furthermore, the pork fillet is again freed of remaining fat and possible tendons, seasoned with pepper and salt and sautéed vigorously all around in the mushroom pan in the remaining butter. Do not set the cooker too hot so the butter does not burn and the filet tastes bitter and cooks too much.
- Now the puff pastry is unrolled and if necessary, rippled a bit flatter with the rolling pin. In the middle, place 3 to 4 slices of salami slightly overlapping next to each other and some of the mushroom mixture is spread on top. The seared pork fillet is now placed on the mushroom mass and distributed the rest of the mass around and over the fillet. With the hands you can press the mass well to the meat. Finally, the remaining salami slices are placed on the meat.
- On one side of the dough, cut two narrow strips. The sides of the dough are now well coated with egg whites and placed over the ends of the fillet and the fillet is now wrapped in the remaining dough sheet. Also, the closing edge of the puff pastry is well brushed with egg white, so that the roll holds together and nothing of the contents when baking out.
- The finished roll is now generously coated with egg yolk and the two narrow strips of dough are decorative on the surface of the roll.
- A baking tray is laid out with baking paper and the roll is placed on top. In the oven, it should now bake for about 30 minutes.
- Very useful and to get a nice pink meat color, here is the use of a roasting thermometer. If this indicates 65 degrees, the meat is cooked perfectly pink. Unfortunately, I did not have such a thermometer, but I'll get one as soon as possible, so that later meat dishes are really perfect in their cooking stage.
- To serve the puff pastry roll is placed on a plate and best sliced with an electric knife.
Today we had a salad mixed with tomatoes and iceberg lettuce in a delicious yoghurt marinade.
We liked it very much and I can only recommend cooking.
