To begin with, roll out the puff pastry and place in the freezer so that the warm filling does not make the pastry too soft when you roll it up later. Preheat the stove to a maximum of 150 degrees.
Pepper the pork tenderloin and fry briefly on all sides in a preheated pan with a little olive oil until it takes on a little color. But by no means too long! Take out of the pan.
Dice the shallots finely and the mushrooms a little coarser. Sauté the shallots in the same pan in which the fillet was seared, adding the butter and add the mushrooms, salt and pepper. Remove after approx. 2 minutes, just before adding the parsley.
Put the spinach leaves back in the same pan, add a little butter if necessary. Season with salt, pepper, garlic and nutmeg. Take out after 2-3 minutes.
Now salt the pork tenderloin moderately on all sides (the other ingredients already bring some salt with them), cover with the rosemary and thyme sprigs and wrap in the ham. Take the puff pastry out of the freezer and spread the mushrooms, spinach and diced mozzarella on top. Be careful not to get too much liquid from the mushrooms and spinach. Finally, place the fillet on the puff pastry and roll everything up (it`s easier with two people!). Brush all over with the egg.
In the stove for about 30 minutes (at 150 degrees). Then the fillet is nice and juicy, but still done (I personally don`t like pork if it`s too pink). If you want it pink, simply reduce the temperature, but not necessarily the cooking time, so that the aromas can develop nicely.
Endive salad goes well with it, as it perfectly complements the various flavors with its bitter substances. By the way, if the endive salad is too stiff for you, simply add 2 small, boiled and diced, still lukewarm potatoes. This makes it much smoother. And, very importantly, marinate with pumpkin seed oil except with the normal vinegar-oil dressing (but only with real Austrian from Styria).
Ingredients
Print Recipe
Pin Recipe