Summary

Ingredients

• 1 pork fillet (s) (approx. 600 g)
• 1 packet puff pastry
• 1 tomato (s)
• 1 onion (s)
• 3 cloves garlic
• 150 g breakfast bacon or bacon
• 100 g cheese (Emmentaler), sliced
• 0.5 ½ glass red wine, drier
• 1 packet herbs, mixed, Italian (frozen)
• salt and pepper
• mustard
• olive oil
• possibly chilli if required
• 1 egg (s), whisked

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Instructions

1. Thaw the puff pastry.
2. Wash the pork tenderloin, rub it dry and fry it hot - I use olive oil for this. Then set aside. Leave the remaining oil in the pan.
3. Peel and roughly chop the onion and garlic. Wash the tomato and quarter or eighth. Sweat everything together with the mixed herbs in the used pan. Then deglaze with half a glass of red wine and reduce. Season with pepper, possibly chilli and salt (be careful - the bacon is also salty). Coarsely grind this mixture in a blender, but not too fine, otherwise it can become bitter. The whole thing must not be too runny and should stick to the knife or spoon.
4. Roll out the puff pastry, spread the herb filling on it, leaving a rim all around if possible. Rub the pork tenderloin with mustard and wrap the breakfast bacon. Then wrap in the puff pastry. Brush the rolled puff pastry with a beaten egg. The cheese slices can also be placed around the fillet - I always put the cheese on the dough.
5. Bake in a preheated oven at 180 ° C for approx. 20 - 25 minutes. Doing this over and over again.
6. Baked potatoes go well with it.