John Myers
Contents
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Ingredients
- 1 Pork tenderloin
- 500 g Swiss chard fresh
- 1 packet Puff pastry
- 1 Carrot
- 0,25 Fresh celery
- 0,5 Leek
- 100 ml Cream
- Salt and pepper
- Butter
Instructions
- Generously cut off the ends of the pork tenderloin, place in the Multiboy and chop up.
- Cut the vegetables into very small cubes and sear them briefly in butter. Whip the cream, remove the stalk from the chard and blanch. Season the fillet and fry briefly in the pan.
- Mix the vegetables, cream, salt and pepper with the meat. Roll out the puff pastry, add the chard, then add the minced meat and finally put the fillet on top, roll everything up with egg yolk and bake in a preheated oven at 200C ° about 30 - 40 golden yellow.
Nutrition
Serving: 100gCalories: 64kcalCarbohydrates: 1.1gProtein: 2.2gFat: 5.5g
