Pork Tenderloin in Puff Pastry
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- salt and pepper
- 1 slice / n toast bread
- 2 tablespoon clarified butter
- 300 g minced meat
- 1 egg (s)
- 1 egg (s), including the yolk
- 3 tablespoon herbs, chopped
- 2 leaves white cabbage, large blanched
- 300 g puff pastry, frozen
Print Recipe
Pin Recipe Instructions
- Season the pork fillet with salt and pepper and fry in hot clarified butter, leave to cool. Soak the toast with milk, mix with the egg, pork meat and herbs.
- Surround the fillet with the meat batter and wrap it in the cabbage leaves. Place the puff pastry sheets on top of each other, roll them out into a rectangle and wrap the prepared meat in them. Decorate with leftover puff pastry and brush with egg yolk.
- Cook in the oven at 180 ° C for about 30 minutes.
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