in

Pork Fillet in Puff Pastry, Served with Potato Biscuits and Stuffed Onion

5 from 2 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 162 kcal

Ingredients
 

pork tenderloin

  • 4 Pork tenderloin
  • 1 tbsp Oil
  • 4 Puff pastry slices
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 tbsp Flour
  • 1 Egg

Stuffed onion

  • 5 Onions
  • 200 g Cream cheese

Potato cookies

  • 1 kg Potatoes
  • 2 Eggs
  • 1 Onion
  • 2 tbsp Breadcrumbs
  • 1 pinch Nutmeg
  • 1 pinch Pepper
  • 1 pinch Salt

Cream and white wine sauce

  • 400 ml Cream
  • 500 ml White wine
  • 1 pinch Pepper
  • 1 pinch Salt
  • 50 g Flour

Instructions
 

pork tenderloin

  • For the pork tenderloin, wash the meat and remove the tendons. Then fry the meat on both sides in oil in a pan until it has a brown crust. Remove from the pan, let cool on a plate and then season well with salt and pepper. Roll out the puff pastry to a thickness of approx. 3 mm and wrap the cooled meat. Brush the seams with egg white and the top with egg yolk (this will make the puff pastry nice and brown and crispy). Bake for approx. 20 minutes at 200 ° C fan oven. Cut the sides with a sharp knife and serve in small slices.

Onions

  • Cook the peeled onions in a water bath for about 25 minutes. Then hollow out the inner layers with a small fork, fill with fresh goat cheese and put it in the oven at around 200 ° C.

potatoes

  • Peel the potatoes and cook them in a saucepan with approx. 3 liters of boiling salted water for approx. 30 minutes. Put the potatoes in a large container, add 2 eggs and a finely chopped onion. Now mash the mixture until it becomes a pulp and season with salt, pepper and a little nutmeg. Then shape small cookies using a small mold (e.g. a small cup) and turn them in breadcrumbs on both sides. Then fry for about 10 minutes first over high heat until the crust is nice and crispy, then continue frying on a low level. The inside should remain fluffy.

sauce

  • For the sauce, bring the meat stock with the cream to the boil. Then season with a little wine, salt and pepper. Mix some flour and water in a bowl with a whisk and slowly stir into the sauce until the desired delay is achieved. Simmer for about 5 minutes on a low heat.

Nutrition

Serving: 100gCalories: 162kcalCarbohydrates: 12.1gProtein: 2.9gFat: 9.6g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Speculoos Meatballs with Fried Brussels Sprouts and Clementine Hollandaise

Pumpkin and Ginger Soup with Crème Fraîche