Pork Fillet in Puff Pastry, Served with Potato Biscuits and Stuffed Onion
Total Time1 hour hr 30 minutes mins
Servings: 5 people
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
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.
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.
Serving: 100g | Calories: 162kcal | Carbohydrates: 12.1g | Protein: 2.9g | Fat: 9.6g