Pork Fillet Wrapped in Parma Ham Puff Pastry with Tagliatelle on Tomato and Rocket Ragout

Summary

Ingredients

• 240 g taliatelle
• 3 large tomato (s)
• 10 cocktail tomatoes
• 4 sprigs basil
• 2 sprigs rosemary
• 1 clove garlic
• 150 g parmesan cheese
• 2 packs puff pastry
• 100 g Parma ham
• 500 g pork fillet (s)
• 2 egg yolks
• 100 ml white wine
• some salt and pepper
• 3 shallot (s)
• sea-salt
• 1 teaspoon oregano, dried
• 1 small Bunch rocket

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Instructions

1. Pepper and lightly salt the pork tenderloin (attention: Parma ham is also salty!) And fry briefly on all sides. Remove the pork tenderloin and let cool on a plate. Deglaze the hot pan with a little white wine (approx. 50-100ml), but do not reduce it, take it directly from the plate. The white wine stock will later be used for the tomato ragout.
2. Preheat the oven (electric stove: 200 / convection: 180 °).
3. Spread a roll of puff pastry on a parchment-lined baking sheet. Then lay the Parma ham evenly across the puff pastry on a surface. Position the pork tenderloin over it.
4. Slice about 50-100g of the parmesan and spread on the pork fillet. Now wrap the Parma ham around the pork tenderloin. Brush the short sides of the puff pastry with a little egg yolk (1cm wide). Then fold one side of the puff pastry lengthways over the pork fillet and brush this side with a little egg yolk (1cm wide). Then fold over the other side lengthways. Now press the ends a little tight and brush with a little egg yolk. Fold the ends over once and press down a little. To give the puff pastry a nice brown color, brush it all over with egg yolk.
5. From the second puff pastry you can cut thin strips for decoration or e.g., cut out patterns with the help of cutters and distribute them on top. The decoration is also coated with egg.
6. Slide the baking sheet into the preheated oven on the 2nd rail from the bottom and cook for approx. 30 minutes. Note: If the puff pastry turns too brown, cover it with a piece of aluminum foil and let it cook to the end.
7. Put on pasta water and cook the pasta as instructed.
8. Fillet the large tomatoes (remove the inside) and cut into small cubes (approx. 0.5 cm). Just cut the cocktail tomatoes in half. Pour the white wine stock from the pan into a bowl.
9. Sauté the shallots in the hot pan with olive oil. Then add the chopped garlic and rosemary sprigs with the tomatoes and season with a little sea salt and fresh black pepper. Then add a teaspoon of dried oregano. After 5 minutes, deglaze with the white wine stock, let the alcohol evaporate briefly and then remove from the stove.
10. Fold in a handful of roughly chopped basil leaves. Season to taste briefly and, if necessary, add seasoning (be careful, the rocket also provides some flavor). Now halve the washed rocket (remove the dry ends) in the middle and fold in as well.
11. Twist the briefly quenched tagliatelle into nests and spread the tomato ragout over them.
12. Now (after 30 minutes) take the fillet out of the oven and cut it open with a sharp knife. You should serve two 3cm thick slices per person.
13. Annotation:
14. After 30 minutes the pork fillet is roasted pink. If the fillet is a little thicker, i.e. weighs more than 500g, or you should rather not like a pink fillet. You should then cook the whole thing for about 35 minutes.

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