Pork tenderloin with raw ham in filo pastry

Name: pork tenderloin with raw ham in filo pastry
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 8 sheet frozen filo pastry pack of 225 g, frozen; 2 tenderloin; 4 el traditional olive oil; 4 el tapenade of black olives; 8 paste raw ham

Pork tenderloin in a dough jacket with tapenade and raw ham.

Ingredients

Kitchen Stuff

baking tray
baking paper

Directions

Preheat the oven to 200 ºC. Let the filo pastry thaw.
Cut the pork tenderloins in half and rub the pieces with salt and pepper.
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.
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.
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.
Wrap the filo dough tightly around it and fold it as a package. Brush the dough packets around with olive oil.
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.
For serving, cut each dough package diagonally so that the meat is visible.