Pork Tenderloin in Puff Pastry

For the pork tenderloin in puff pastry, chop the parsley with garlic, add a dash of olive oil and puree into a sauce. Salt and sear the meat, remove from the pan and season with pepper.

Spread out puff pastry and cover with bacon (note length from meat). Spread the middle part (on which the meat is placed) with the parsley sauce. Then place the meat on top and spread the rest of the sides in the same way.

Wrap the bacon around the meat and fold the puff pastry closed (it is best to close the pastry at the bottom in case of juice leakage).

If there is too much dough, you can make a pattern out of the leftover dough and put it on the puff pastry.

Preheat the oven to 200 degrees.

Brush the puff pastry with an egg so that it becomes nice and crispy. Then let the pork fillet in the puff pastry roast in a roasting pan for 25-40 minutes depending on the thickness of the meat.

Preparation Tip:

The pork tenderloin in puff pastry goes well with a pepper cream sauce and gnocchi.

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