John Myers
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Pork Tenderloin Wrapped Up Warm
The perfect pork tenderloin wrapped up warm recipe with a picture and simple step-by-step instructions.
- 1 Pork fillet head
- 1 Puff pastry
- 1 Egg
filling
- 2 Apple Breaburn
- 1 dl Apple juice
- 1 Handful Apricots dried, chopped
- 1 tsp Mustard extra hot
- 1 tsp Honey liquid
- 0,5 Lemon untreated, only peel
- Raspberry Rose Pepper Sea Salt
- Breakfast bacon
Sauce
- Frying fat
- 1 dl Vermouth Noilly Prat
- 2 dl Cream
- 1 tbsp Gravy
- Salt pepper
- Parry the fillet, wash and pat dry. Season with salt and pepper
- Heat the frying fat in a frying pan, fry the meat vigorously all around, but briefly, set aside
- Roll out the puff pastry and cover with bacon so that the fillet can be wrapped in it
- Cook the apple cubes in the apple juice for about 10 minutes until they are soft, they should still be bite.
- Mix the remaining ingredients for the filling with the apple cubes, season well and add to the bacon.
- Place the fillet on top of the filling and roll everything up together. Brush the ends with egg white so that the juice cannot leak out.
- Brush with egg yolk and sprinkle with raspberry rose pepper sea salt
- Bake in a preheated oven at 200 degrees for about 30 minutes.
- For the sauce, lightly dab away the fat in the frying pan, bring the rest to the boil with Noilly Prat, gravy and cream, season to taste
- There were various vegetables with it
TIP:
- I am a big fan of the raspberry rose pepper sea salt. Just smelling it alone takes me to 7th heaven …..
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