Fillet of pork in puff pastry
Preparation
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
Quantity | Ingredient |
---|---|
1 | pork fillet |
150 g | streaky bacon |
Salt | |
100 g | dried tomatoes |
2 tbsp | oil |
Pepper | |
2 | sprigs of thyme |
1 roll of | puff pastry |
2 | sprigs of rosemary |
1 | egg yolk |
1 tbsp | milk |
1 bunch of | parsley |
Customer reviews (1)
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H. K.
Customer review in German
Absolut top!
26 May 2022
Total easy und wunderbar zum Vorbereiten, vor allem wenn man Gäste hat. Ein echtes Highlight!
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