John Myers
Pork Tenderloin Wrapped
The perfect pork tenderloin wrapped recipe with a picture and simple step-by-step instructions.
- 500 g Pork tenderloin
- 1 packet Frozen puff pastry
- 100 g Baby spinach
- 0,5 toe Garlic
- 6 Discs Salted breakfast bacon
- 20 g Clarified butter
- 10 g Herb butter
- 100 g Crefeé
- 1 Pc. Egg
- 1 tbsp Milk
- Black pepper from the mill
- Rose paprika powder
- Freshly grated nutmeg
- Salt
- Preheat the oven to 180 degrees. Let the frozen puff pastry thaw in the packaging, then there is no risk of it drying out before it can be processed.
- Season the pork fillet all around with pepper from the mill & rose paprika. Bring a pan with clarified butter to temperature & sear the pork fillet briefly but well. Then take it out and wrap it in foil.
- Rinse and drain the spinach briefly. Melt a piece of herb butter in a stew or pan & briefly steam the spinach. Season with salt and half a crushed clove of garlic.
- Take the puff pastry out of the packaging, roll out a little again with a rolling pin. Halve the dough with a sharp knife. Lay out the dough with the breakfast bacon & then brush with crefeé.
- Spread the spinach on the crefeé, place the pork loin on the spinach (please without foil). Whisk egg yolks with milk and use them to brush the edges of the dough. Roll up the dough and its contents, fold the sides and brush with the rest of the egg yolk mix.
- Place the packets, which now look like sausages, on a baking sheet lined with baking paper and slide them into the preheated oven. Bake there for about 30 minutes until the packets have turned a golden brown color. The baking time can vary depending on the oven.
- After the baking time, the small packets can be cut into strips. They can be served with majo or remolade, cold or warm, but they also taste very good with a vegetable pan and a brown sauce.
- Just give it a try, just as you like! Your tine
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