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🍽️ Pork Tenderloin in Puff Pastry with Mushrooms and Creamed Spinach

624 kcal · 30 min · 4 servings

Ingredients

• mushrooms, white 500 g
• onions, yellow 1 pc.
• thyme, fresh 10 g
• pork fillet 600 g
• salt pinch
• pepper, black ground pinch
• butter 2 tbsp
• eggs 3 pcs.
• cream cheese, plain 100 g
• breadcrumbs 2 tbsp
• puff pastry 1 pc.
• spinach, leaf 500 g
• garlic cloves 1 pc.
• oil 1 tbsp
• whipping cream 100 ml

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Clean the mushrooms with a kitchen towel and cut them into small cubes.
3. 3. Halve the onion, peel it, and chop it finely.
4. 4. Wash the thyme, shake it dry, and pick the leaves off the stems.
5. 5. Wash the pork tenderloin and pat it dry with a cloth.
6. 6. Season the pork tenderloin with salt and pepper.
7. 7. Heat 1 tablespoon of butter in a pan.
8. 8. Fry the mushrooms and onions for about 4 minutes.
9. 9. Add the thyme and season the mixture with salt and pepper.
10. 10. Transfer the mushroom mixture to a bowl and let it cool down.
11. 11. Heat another 1 tablespoon of butter in the pan.
12. 12. Fry the pork tenderloin for approx. 6 minutes on all sides.
13. 13. Crack the eggs and separate the yolks from the whites.
14. 14. Mix 2 egg yolks with cream cheese and breadcrumbs.
15. 15. Fold the cooled mushroom mixture into the egg yolk mixture.
16. 16. Roll out the puff pastry.
17. 17. Spread half of the mushroom mixture in the center of the pastry.
18. 18. Place the fried pork tenderloin on top of the mushroom mixture.
19. 19. Top the tenderloin with the remaining mushroom mixture.
20. 20. Roll the pastry tightly around the tenderloin.
21. 21. Press the edges of the pastry together well to seal them.
22. 22. Place the tenderloin seam-side down on a baking sheet lined with baking paper.
23. 23. Brush the tenderloin with the remaining egg yolk.
24. 24. Bake the tenderloin for about 30 minutes in the oven.
25. 25. Cover the pastry with aluminum foil if necessary to prevent it from browning too much.
26. 26. Wash the spinach and let it drain well.
27. 27. Peel the garlic and chop it finely.
28. 28. Wipe out the pan and heat some oil over medium heat.
29. 29. Sauté the garlic for approx. 1 minute.
30. 30. Add the spinach and let it wilt for about 3 minutes.
31. 31. Deglaze the pan with cream and let the mixture come to a brief boil.
32. 32. Season the spinach generously with salt and pepper.
33. 33. Take the pork tenderloin out of the oven.
34. 34. Slice the tenderloin into portions.
35. 35. Serve the tenderloin together with the spinach on plates.

Nutrition per serving

• kcal: 624
• Protein: 35 g · Fett/Fat: 41 g · Carbs: 30 g