New Year's holidays are coming and a well-prepared pork tenderloin can become a luxurious dish on the New Year's table. Pork fillet is the most tender and low-fat type of meat, and prepared according to this recipe, it turns out to be tasty, soft and fragrant.
Ingredients:
- 400-500 g pork fillet
- 1 sheet of puff pastry (you need to defrost it beforehand)
- 1 pack of bacon
- 200-300 g of fresh mushrooms
- 1-2 bulbs
- salt, pepper to taste
- olive oil for grilling
Preparation:
- Wash the fillet well, dry it with paper towels, cut the film off the meat and rub it with pepper. In a frying pan, heat a little oil, put the meat and quickly fry it, first on one side, until brown, then turn it over and fry it on the other side.
- Transfer the fillet to the plate and leave.
- Finely chop champignons and onion, fry until golden color (the liquid from the mushrooms should evaporate).
- Roll out the thawed puff pastry on a dusted, floured table, lay the bacon on it so that a rectangle equal in length to the pork fillet is obtained. Put some fried mushrooms on the bacon. Salt the fillet, place it in the center on a mushroom pillow. Put the remaining mushrooms on top. Carefully wrap the cut first in bacon, then in dough. Brush the dough with egg. Place the meat in a preheated oven at 180 degrees for 25-30 minutes. Serve with vegetables.
Enjoy!
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