Summary

Ingredients

• 1 m pork fillet (s)
• 400 g feta cheese
• 0.5 ½ glass tomato (s), dried, in oil
• 1 package puff pastry, from the refrigerated shelf
• 3 tablespoon herbs Provence
• 1 tablespoon clarified butter
• 1 egg yolk
• 1 egg white
• 1 teaspoon water
• some salt and pepper

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Instructions

1. Salt and pepper the pork tenderloin and fry it in the clarified butter on all sides (it`s still raw inside) and set aside.
2. Take the feta out of the package and cut it so that the long sides are halved. Remove the sun-dried tomatoes from the jar and drain on kitchen paper. Now turn the fillet in the herbs.
3. Mix the egg yolks with water. Beat the egg whites lightly with a fork.
4. Take the puff pastry out of the refrigerator and roll it out on a baking sheet with the parchment paper it is wrapped in in the package. Now line up the feta pieces lengthways in the middle to form a bar, but leave enough margin free on the left and right to fold in the dough. Place the fillet on the feta and line up the dried tomato pieces crosswise, as close as possible, on top of the fillet.
5. Brush the edges of the pastry with egg white and seal the puff pastry over the fillet. Brush with the egg yolk. Place in the oven preheated to 200 ° for 30 minutes.
6. After baking, let it rest for another 10 minutes. The fillet is now pink in the middle.
7. A mixed salad goes well with it
8. Important:
9. Please do not use feta or similar cheese in the light version, it will become watery and the puff pastry will become mushy.