Pork tenderloin in puff pastry

Fold the thin end of the pork fillet double and stick with a skewer. Sprinkle the meat with salt and pepper. Heat the butter and fry the meat golden brown on the sides for about 3 minutes. Allow to cool.

Take 2 pieces of cling film and place 3 slices of ham on each piece, slightly overlapping each other. Brush with the tapenade, but leave 1 cm at the edges of the ham.

Put a pork tenderloin on the ham, remove the pickles and roll the whole up using the foil. Place in the freezer for 10-12 minutes. In the meantime, preheat the oven to 180ºC.

Roll out the puff pastry and halve it. Remove the meat from the foil and place each piece of meat on a slice of puff pastry. Brush the dough borders with egg, roll the pork tenderloins in the dough and fold or press the dough edges closed.

Place the dough packets with the seam down on the baking sheet, brush them with egg and sprinkle some (sea) salt. Bake in the middle of the oven for about 20 minutes until golden brown.

In the meantime, cook the cauliflower and broccoli al dente in about 10 minutes. Drain the vegetables and spread the mozzarella over it. Put the meat in the oven for 10 minutes to melt the mozzarella.

Leave the meat outside the oven for about 5 minutes before cutting.