Pork tenderloin in filo pastry

Chop the onion, finely chop the garlic and cut the red pepper into small cubes and the spring onions in thin rings. In a pan of garlic, onion and bell pepper with 2 tablespoons of olive oil, salt, freshly ground pepper and 2 tablespoons of water and smother everything covered in 15 minutes until tender. Stir through and, if necessary, allow some moisture to evaporate. Preheat the oven to 200 ° C.

Spread 4 sheets of filo pastry on the work surface. Brush them thinly with olive oil and lay a total of 3 sheets of filo pastry on each sheet of filo pastry, brush them thinly with olive oil. Put some pepper mixture on the filo pastry piles. Halve the pork tenderloins and put them on the pepper mixture. Spoon over the rest of the pepper mixture. Sprinkle with spring onions, finely chopped parsley and crumbled feta. Fold the filo pastry around the meat and if necessary, close it with a cocktail stick.

Fry the wrapped pork tenderloins on a greased baking sheet in the oven in 25-30 minutes until crispy brown and done. Tasty with a fresh salad.