Pork Fillet Taler with Zucchini in Puff Pastry Bag

5 from 3 votes
Total Time 1 hr
Course Dinner
Cuisine European
Servings 4 people
Calories 192 kcal


  • 700 g Pork tenderloin
  • 1 Puff pastry
  • 1 Zucchini
  • Salt and pepper
  • 1 Egg

For the salad dressing

  • 1 Pomegranate fresh
  • 50 ml Cream
  • 3 Lettuce hearts
  • 1 tbsp Lemon juice
  • 1 tbsp Cold-pressed sunflower oil


  • Cut the pork fillet into 3 cm thick pieces, season with salt and pepper and fry on both sides.
  • Cut the zucchini into slices and sauté. Season with parsley and pepper.
  • Cut the puff pastry into 3 equal parts. Place the meat in the middle and put on the zucchini slices. Brush the edges with egg yolk and fold into a packet, brush with egg yolk.
  • Bake in the oven at 150 ° C with a fan for about 35 minutes.
  • Cut the lettuce heart into strips and wash. Core the pomegranate and collect in a bowl with the juice. Add the oil and lemon juice. Stir in yogurt. Pour over the salad and enjoy.


Serving: 100gCalories: 192kcalCarbohydrates: 1.3gProtein: 18.7gFat: 12.5g
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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.

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