Pork fillet in bacon – sausage meat – puff pastry

Ingredients for 4 servings:

• 1 pork fillet(s), 700 grams each
• some salt and pepper, white
• some butter
• 1 large puff pastry sheet, about 42 x 24 cm
• 120 g breakfast bacon, very thin slices
• 500 g sausage meat
• some butter
• 1 medium-sized red bell pepper(s), washed, pitted, finely chopped
• 250 g mushrooms, washed, halved, very thin slices
• 5 large cucumber(s), (pickles) cut into fine cubes
• 400 g leaf spinach, frozen
• 1 clove(s) garlic, finely chopped
• 1 small onion(s), finely chopped
• 1 egg yolk
• 2 tbsp coffee cream

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Thaw the spinach, heat a little butter in a pan, sauté onions and garlic, add the spinach, season with salt and pepper, deglaze with a few drops of water, and cook the spinach until tender, then strain and let cool. Season the pork fillet with salt and pepper and brown well on all sides in the frying pan for 7-8 minutes. Remove from the pan and let cool. In the same pan, heat a little butter and sauté the diced bell peppers and sliced ​​mushrooms until lightly browned, seasoning with salt to draw out the water. Remove from the pan and let cool and drain in a sieve. Lay out the puff pastry and place the bacon in the center of the pastry. Mix the pickles and the cooled bell pepper and mushroom mixture (squeeze out by hand) thoroughly into the sausage meat. Then spread the sausage meat mixture over the bacon and spread it out. Squeeze the spinach by hand and spread it over the sausage meat mixture, place the fillet on top, and wrap it up. Make sure the spinach mixture is evenly distributed around the fillet. Preheat the oven to 150 degrees Celsius (convection oven), brush the puff pastry with the egg yolk and coffee cream mixture, and bake for 1 hour and 15 minutes. Then increase the temperature to 180 degrees Celsius (350 degrees Fahrenheit) for another 15 minutes to allow the pastry to brown slightly.