Wellington Pork Tenderloin
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pork fillet (s) (approx. 600 - 700 g)
- 400 g mushrooms
- 100 g bacon or bacon in slices
- 1 packet puff pastry (450 g, frozen)
- some savoy cabbage leaves
- 2 shallot (s)
- 1 egg (s)
- 1 clove garlic
- 2 tablespoon parsley, dried
- some flour for the work surface
- salt and pepper
- oil
Print Recipe
Pin Recipe Instructions
- Take the puff pastry out of the package and defrost as instructed. Briefly put the savoy cabbage leaves in boiling water and let it steep for a few minutes. Then cut out the thick stems. Wash the pork tenderloin, pat dry and remove any remaining tendons and fat if necessary.
- Peel off the shallots and the clove of garlic. Clean the mushrooms and chop them together with the shallots and the clove of garlic in the lightning chopper.
- Heat the oil in a large pan and fry the pork tenderloin briefly on all sides over high heat, then remove, season with salt and pepper and set aside. Heat more oil in the pan, fry the chopped mushrooms and stir-fry until the liquid has evaporated, then season with salt and pepper.
- In the meantime, roll out the puff pastry to a size of approx. 30 x 40 cm and place it on a baking sheet with parchment paper (tip: it is best to use absorbent parchment paper - e.g. for french fries - then it will be nice and crispy from below) . Place a layer of savoy cabbage leaves on top and spread a thin layer of mushroom sauce. Wrap the pork fillet with the bacon strips and place on top and brush with the remaining mushroom sauce. Cover with savoy cabbage leaves.
- Separate the egg. Then fold the puff pastry together and glue the overlapping areas with egg white. Brush the whole thing with the egg yolk and bake at 200 ° C in the preheated oven for about 35 minutes.
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