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Fillet of pork en croûte
Preparation time: 80–90 minutes
Serves 4
Ingredients
2 pork tenderloin (300 g each)
Salt
Pepper
Paprika
50 g butter
75 g streaky bacon, diced
1 onion, diced
400 g sliced white mushrooms
4 tomatoes, skinned
1 tbsp chopped parsley
approx. 450 g puff pastry
For glazing
1 egg yolk
4 tbsp milk
Accessories
Frying pan
Universal tray
Method
Season the pork with salt, pepper and
paprika. Fry in the butter to seal, then
remove from the pan.
Sauté the onions and bacon in the
same pan. Add the sliced mushrooms
and the chopped, drained tomatoes.
Simmer and season with salt, pepper,
parsley and paprika.
Roll the pastry out on a floured surface,
and make 2 rectangles approx.
30 cm x 20 cm. Place a piece of pork in
the middle of each one. Spoon the
mushroom mixture onto the meat. Wrap
the pastry around the meat to make a
Meat and poultry
parcel, pinching the edges to seal it.
Make leaf shapes out of the scraps of
pastry to decorate.
Place the parcels on the universal tray,
and glaze them with a mixture of egg
yolk and milk. Bake until golden.
To serve, cut each parcel in half or slice
them.
Recommended settings
Oven function: Automatic programmes
Programme: Meat \ Pork \ Pork en
croûte
Shelf level: see display
Duration: approx. 45 [46] (45) minutes
Alternative settings
Oven function: Conventional heat
Temperature: 180–190 °C
Pre-heat: yes
Heating-up phase: rapid [rapid] (normal)
Crisp function: On
Shelf level: 2 [2] (1)
Duration 1: 40–50 minutes
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