Pork tenderloin with brie and thyme

Name: pork tenderloin with brie and thyme
Total time: 40 min
Yield: 4
Ingredients: 500 gram potatoes with skin; 600 gram tenderloin; 50 gram butter; 50 gram liquid baking product; 150 gram Brie; 1 tablespoon fresh thyme; 1 teaspoon dried thyme; 4 slice frozen puff pastry; 1 egg; 2 tablespoon olive oil

Ingredients

Directions

Preheat the oven to 200 ° C. Cook the potatoes for about 8 minutes and drain them.
Sprinkle the pork tenderloin with salt and pepper. Heat the butter and fry the meat around brown in about 5 minutes. Remove the meat from the pan and let it rest for a while.
Cut the meat almost in half lengthwise and put the brie and thyme in between. Wrap the puff pastry around the pork tenderloin and stick the dough seams with water. Brush the dough with egg.
Place the packages side by side on the baking sheet and slide in the oven. Place the potatoes in a low oven dish, drizzle with olive oil and sprinkle with salt. Put the dish in the oven and bake for about 20 minutes.
Serve the pork tenderloins with the potatoes and broccoli or haricots verts.