John Myers
Stuffed Pork Fillet in Puff Pastry with Fried Potatoes
The perfect stuffed pork fillet in puff pastry with fried potatoes recipe with a picture and simple step-by-step instructions.
Fried potatoes
- 150 g Pork belly
- 2 Pickles
- 1 Puff pastry roll
- 6 Discs Raclette cheese
- 1 Egg
- Thyme
- Wild garlic leaves
- Salt
- Pepper
- 4 tsp Mustard
- 1 kg Boiled potatoes, preferably from the day before
- Frying fat
- Salt
- Sweet paprika
- Cut the pork fillet lengthways so that it can be opened. Cut the cucumber and the pork belly into thin slices. Beat the fillet with mustard and spread the cucumber and pork belly on top. Season with salt and pepper. At the end, spread the cheese on top.
- Place the stuffed pork tenderloin on the rolled out puff pastry and shape into a roll. Smash the egg and brush the dough with it. Bake in an oven preheated to 200 degrees for approx. 35 – 40 minutes.
- Peel the potatoes into cubes and cook in salted water. Take the potato out of the water and drain well. Fry in the fat and season with salt and paprika.
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