John Myers
Pork Fillet with Cheese Crust in Puff Pastry Coating
The perfect pork fillet with cheese crust in puff pastry coating recipe with a picture and simple step-by-step instructions.
- 450 g Pork tenderloin
- 50 g Butter
- 1 Shallot
- 1 bunch Parsley
- 250 g Creme fraiche Cheese
- 125 g Camembert
- Salt and pepper
- 40 g Breadcrumbs
- 1 role Frozen puff pastry
- 1 Shallot
- 250 g Mushrooms
- Rinse the pork tenderloin with cold water, pat dry and fry all over in 25 grams of butter. Take out and keep warm.
- 1 Peel and dice shallot and sauté in the frying fat.
- Wash and dry the parsley and roughly chop the leaves. 125 g cream-fraiche, camembert, breadcrumbs, diced shallots, salt, pepper and half of the parsley to form a mixture.
- Roll out the puff pastry and spread the cheese mixture on top, place the pork fillet on top. Roll up the puff pastry so that the cut edge is at the bottom. Bake in a preheated oven for about 20 minutes at 200 ° C until golden brown.
- In the meantime, peel and dice 1 shallot and sauté the remaining butter. Add the mushrooms and sauté. Add the creme fraiche, simmer for a few minutes. Season with salt and pepper. Stir in the rest of the parsley.
- Slice the baked fillet and serve with the mushrooms.
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