:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/Qy0Q73AmemTKhYJZaH0X/c28c766eecf935a8ed91f656f81694.png "Pork fillet in puff pastry")
Source: CCat82 for iStockPhotos
Pork fillet in puff pastry
This recipe for pork fillet in puff pastry is one of my all-time favorites. The combination of succulent meat wrapped in crispy puff pastry brings palate-tingling flavor to the table. It takes a little time, but the end result more than makes up for the effort. Trust me, I've made it dozens of times and it's always been a hit!
Ingredients
- 500 g pork tenderloin
- 1 Role puff pastry
- 2 tbsp mustard
- 1 yolk
- salt and pepper
- 2 tbsp oil
- 1 bunch thyme
- 150 g cream cheese
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Directions
For the pork fillet in puff pastry recipe, preheat the oven to 200 degrees. Wash the pork fillet, pat it dry and season it with salt and pepper. Here I recommend not being too sparing with the pepper, it really brings out the flavor of this dish.
Heat the oil in a pan and fry the pork fillet on all sides. This step is important to keep the meat juicy and give it a nice color.
Roll out the puff pastry and spread with the mustard and cream cheese. Place the seared pork fillet in the middle and scatter the thyme leaves on top. I have found that fresh thyme makes all the difference here!
Roll the puff pastry around the meat and seal the edges well. Brush the puff pastry with beaten egg yolk - this will give the dish a beautiful golden color later.
Bake the pork fillet in puff pastry in the oven for approx. 30-35 minutes. Check the doneness with a meat thermometer. The meat should have an internal temperature of about 70 degrees.
Leave the pork fillet in puff pastry to rest briefly before slicing. This will keep it particularly juicy. Enjoy!
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