🍽️ Crispy Pork Fillet in Puff Pastry

Name: Crispy Pork Fillet in Puff Pastry
Total time: 30 min
Yield: 4 servings
Ingredients: 4 slices frozen puff pastry; 800 g pork fillet; 3 tbsp ghee; salt; black pepper (from the mill); 150 g pork neck; 175 g whipping cream; 1 tsp dried marjoram; freshly grated nutmeg; 0.5 lemon (zest); pepper (from the mill); 1 egg yolk (for brushing)

859 kcal · 30 min · 4 servings

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Ingredients

4 slices frozen puff pastry
800 g pork fillet
3 tbsp ghee
salt
black pepper (from the mill)
150 g pork neck
175 g whipping cream
1 tsp dried marjoram
freshly grated nutmeg
0.5 lemon (zest)
pepper (from the mill)
1 egg yolk (for brushing)

Instructions

1. Place the puff pastry sheets side by side on a work surface lightly dusted with flour.
2. Let the pastry thaw at room temperature.
3. Rinse the pork fillet under cold water.
4. Pat the fillet completely dry with a kitchen towel.
5. Remove all visible membranes and fat edges from the meat.
6. Heat ghee (clarified butter) in a frying pan.
7. Sear the fillet in the hot fat on all sides for a short time.
8. Remove the fillet from the pan and let it cool down.
9. Rub the cooled fillet with salt and pepper.
10. Coarsely chop the pork neck meat.
11. Use an electric food chopper to mince the meat finely.
12. Mix the minced meat with cream, marjoram, nutmeg, lemon zest, and pepper.
13. Season the meat mixture (stuffing) with salt and pepper to taste.
14. Stack the thawed puff pastry sheets on top of each other.
15. Roll out the pastry into a rectangle approximately 20 by 35 centimeters.
16. Brush the 1-centimeter-wide edge of the pastry with egg white.
17. Spread half of the meat mixture evenly over the pastry sheet.
18. Place the seasoned fillet in the center of the meat layer.
19. Cover the fillet with the remaining meat mixture.
20. Fold the pastry over the fillet so that it is completely enclosed.
21. Press the pastry seams together firmly so they hold.
22. Rinse a baking tray with cold water or line it with baking paper.
23. Place the fillet on the tray with the seam side facing down.
24. Whisk the egg yolk and brush the pastry surface with it.
25. Preheat the oven to 200 degrees Celsius.
26. Bake the fillet on the middle rack for about 25 minutes.
27. Remove the finished fillet from the oven.
28. Serve the dish with a mixed salad.
29. Use a herb and caper dressing for the salad.

Nutrition per serving

kcal: 859
Protein: 56 g · Fett/Fat: 61 g · Carbs: 23 g