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Pork tenderloin with raw ham in filo pastry
Pork tenderloin in a dough jacket with tapenade and raw ham.
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Ingredients
Directions
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Preheat the oven to 200 ºC. Let the filo pastry thaw.
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Cut the pork tenderloins in half and rub the pieces with salt and pepper.
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Heat the oil in a frying pan and fry the meat around brown. Remove the meat from the pan and brush each piece with tapenade.
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Wrap each pork tenderloin in two slices of raw ham. Spread half of the filo dough sheets on the counter and coat thinly with oil.
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Place the rest of the sheets of dough here. Place a piece of pork tenderloin with raw ham in the middle of each pile of filo pastry.
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Wrap the filo dough tightly around it and fold it as a package. Brush the dough packets around with olive oil.
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Place the dough packets on a baking sheet covered with parchment paper and bake in the center of the oven for 25-30 minutes until golden brown and done.
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For serving, cut each dough package diagonally so that the meat is visible.
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Nutrition
465Calories
Sodium41% DV985mg
Fat32% DV21g
Protein84% DV42g
Carbs9% DV28g
Fiber4% DV1g
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