Pork Fillet with Goat Cheese, Provence Herbs and Bacon in Puff Pastry Coating
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 450 g pork fillet (s), whole
- 125 g oat cheese
- 100 g bacon, sliced
- 275 g puff pastry, fresh or from the coolin shelf
- 1 medium onion (s)
- 1 clove garlic
- salt and pepper
- Herbs Provence
- 1 tablespoon lard
- 1 egg yolk
Print Recipe
Pin Recipe Instructions
- Peel the onion and the clove of garlic and chop very finely. Parry the fillet, season with pepper and salt, then fry briefly but hot in the lard. Then set aside. Sweat the garlic and onion in the frying fat, then also set aside.
- Place the bacon on baking paper (aluminum foil is also possible), carefully spread the goat cheese on it (pressing down with a spoon is best), then spread the onion and the clove of garlic, sprinkle with Provence herbs if you like. Now carefully and tightly wrap the pork tenderloin with the bacon.
- Then roll out the puff pastry. Place the coated fillet on one long side of the puff pastry, fold the other side over, press the edges with a fork and brush with egg yolk.
- Preheat the oven to 200 ° C and bake the fillet for about 20 minutes, then reduce the temperature to 150 ° C and bake the dish for another 10 minutes.
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