Fillet of pork in puff pastry

Procedure
1 pork fillet, about 450 g
2 tbsp oil
Salt
Pepper
	Sear the pork fillet on all sides with the oil, season it with salt and pepper, remove it from the frying pan and then leave it to cool.
1 bunch of parsley, flat-leaved
2 sprigs of thyme
2 sprigs of rosemary
100 g dried tomatoes, preserved in oil
	Pull the parsley and thyme leaves off the stalks, strip the rosemary leaves and chop all the herbs up. Cut the dried tomatoes into strips.
150 g streaky bacon, rashers
1 roll of puff pastry
	Lay the slices of bacon out on the work surface, overlapping the slices, to get a rectangular shape in which to wrap the fillet. Spread the herbs and tomatoes over the bacon and press down. Place the fillet on top and wrap it in the bacon. Place the fillet on the puff pastry, fold the shorter edges over the fillet (around 3 cm), then roll it up lengthways. Brush the edge of the pastry with water and press it down to seal.
	(Pre-)heat cooking space to 200°C with Top/bottom heat
	Cover the baking tray with baking paper and lay the fillet on it, with the pastry seam facing down. Decorate with any remaining pastry.
1 egg yolk
1 tbsp milk
	Put the food in
	Top/bottom heat 200°C for 25 Mins

Baking tray

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