Pork loin in puff pastry

Ingredients for 3 servings:

• 1 pork loin(s), approx. 600 g
• 1 pkt. puff pastry (refrigerated section)
• 500 g mushrooms
• 2 eggs
• 50 g herb butter
• 1 bunch of parsley
• 1 bunch of chives
• 1 clove(s) garlic
• ⅛ liter red wine
• 1 pinch of salt
• 1 pinch(s) of pepper
• e.g. meat broth, instant
• some cream
• 1 onion(s)
• ⅛ liter of water

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Take the loin and season it as desired. Then sear it whole in a hot pan on all sides until crispy, then remove it from the pan. Add the diced onion and mushrooms and sear until crispy. Add the chopped herbs and herb butter. Season and add the crushed garlic clove. Place everything in a bowl and mix with an egg. Dust the pan with flour and deglaze with the red wine. Add water and season with the meat broth and other spices. Then reduce the liquid. Just before serving, blend with cream and a hand blender. Then roll up the puff pastry and spread some of the mushroom mixture on it. Place the loin on top and spread the rest of the mushroom mixture on top. Fold up one side of the puff pastry and brush with the liquid from the mushroom filling. Then place the other side of the pastry on top. Fold in the sides and brush with the remaining liquid. Bake in a preheated oven at 220°C for about 20 minutes. Arrange portions on plates, pour over the red wine cream sauce, and serve. Serve with vegetables, potato gratin, or even just a salad, as the puff pastry is already quite filling.