Pork tenderloin and croûte

Name: pork tenderloin and croûte
Cook time: 20 min
Total time: 120 min
Yield: 4
Cuisine: French
Ingredients: 500 g tenderloin; 35 g unsalted butter or margarine; 2 el dijon mustard; 250 g mushrooms tray; 1 toe garlic; 3 el traditional olive oil; 75 g parma ham; 275 g fresh puff pastry; 1 medium sized egg; 1 tl coarse sea salt

French dish with pork tenderloin, mustard, mushroom, garlic, Parma ham and puff pastry.

Ingredients

Kitchen Stuff

2 cocktail stick
1 food processor
1 baking paper

Directions

Fold the thin end of the pork tenderloins double so that they are just as thick everywhere. Secure with a cocktail stick. Sprinkle with salt and pepper.
Heat the butter in a frying pan and fry the pork tenderloins in 3 min. Brown on both sides. Allow to cool for about 10 minutes.
Brush the pork tenderloins with the mustard.
Mash the mushrooms, garlic in the food processor, add pepper and salt to taste.
Heat the oil in a frying pan and cook the puree over medium heat for about 8 minutes, until the moisture has evaporated.
Take 2 pieces of cling film for 2 people and place 3 slices of Parma ham on each piece. Let the slices overlap slightly.
Spread the mushroom puree over it, leaving over 1 cm of ham uncovered at the edges.
Put the pork tenderloin on it, remove the pickles and roll the whole up using the foil. Leave in the refrigerator for at least 60 minutes.
Preheat the oven to 180 ° C.
Roll out the puff pastry and cut in half.
Remove the pork tenderloins from the foil and place each on a slice of puff pastry.
Beat the eggs. Brush the edges of the dough with egg. Roll the pork tenderloins into the puff pastry and fold the ends of it.
Cover a baking tray with baking paper. Put the pork tenderloins with the seam down on them, brush them with egg and sprinkle them with some coarse sea salt.
Bake in the oven in 25 minutes until golden brown.
Leave for 5 minutes outside the oven and cut into slices.