Serves 1
Directions
- 1Spread mustard over the pastry sheet.
- 2Lay slices of prosciutto over the mustard.
- 3Finely chop an onion and sauté in a pan with oil until soft.
- 4Add sliced mushrooms to the pan and season with salt and pepper.
- 5Place the cooked onion and mushroom mixture on top of the prosciutto.
- 6Tie the ends of the pork tenderloin with string.
- 7Sear the pork in a pan for 5 minutes, seasoning with salt and pepper.
- 8Flip the pork and sear the other side for 5 minutes.
- 9Slice the tenderloin lengthwise.
- 10Place the pork onto the vegetable mixture.
- 11Mix butter, grated cheese, chopped parsley, and grated garlic in a bowl.
- 12Stuff the pork with the prepared cheese mixture.
- 13Brush the edges of the pastry with beaten egg.
- 14Wrap the pastry around the meat, sealing the edges well.
- 15Brush the pastry with egg and bake at 180°C for 40 minutes.
- 16Prepare the sauce by melting butter in a pan, adding milk, grated garlic, grated parmesan, salt, and pepper while whisking.
Ingredients
- 600 g pâte feuilletée
- 20 g moutarde
- 150 g prosciutto
- 1 pc oignon
- 200 g champignons
- 3 g sel
- 2 g poivre noir
- 1 pc filet de porc
- 70 g beurre doux
- 200 g fromage à pâte pressée
- 25 g persil
- 10 g ail
- 1 pc oeufs
- 80 g beurre
- 100 ml lait
- 100 g parmesan
Equipment
spoonknifefrying panspatulagratermixing bowlwhiskbaking traypastry brushsaucepan
Tips
- You can store the puff pastry and meat in the freezer for later use.
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