Pork Fillet En Croute Recipe
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Ingredients
2 large tenderloins
Stuffing:
25 g (1 oz) butter
1 onion, chopped
1 clove of garlic, crushed
175 g (6 oz) field mushrooms,
chopped finely
15 ml (1 tbsp) chopped fresh parsley
50 g (2 oz) fresh wholemeal
breadcrumbs
15 ml (1 tbsp) Bisto Powder
60 ml (4 tbsp) oil
Wrapping:
6 thin slices of cooked ham
500 g (1 lb) puff pastry
To glaze:
beaten egg
Directions
1.
With a small, sharp knife, remove any skin and fat from the meat.
Split each tenderloin lengthways down the centre, without cutting it com- pletely in half, and open out.
Place the meat between two sheets of cling film and beat with a rolling pin until thin.
2.
To make the stuffing: melt the butter and fry the onion and garlic until soft but not browned.
Stir in the mushrooms and cook until soft.
Turn up the heat a little and allow the moisture from the mushrooms to evaporate.
When the mixture is quite dry, remove from the heat and stir in the parsley, breadcrumbs and Bisto Powder.
Allow to cool.
3.
Spoon the stuffing down the centre of 1 tenderloin.
Top with the remaining tenderloin so the stuffing is completely enclosed.
Tie the meat at 2.5 cm (1-inch) intervals with thin string.
4.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat the oil in a roasting tin placed on the hob of the stove and brown the meat quickly on all sides.
Transfer to the oven and cook, basting from time to time, for 45 minutes.
Remove from the oven and allow meat to go completely cold.
5.
Remove the string.
Wrap the slices of ham around the meat roll.
6.
On a lightly floured surface, roll out the pastry about 5 mm 1/4 inch) thick, to a rectangle large enough to enclose the meat.
Place the pork in the centre of the pastry and fold the pastry round it, brushing with water to seal the joins.
Decorate with any pastry trimmings, fixing them in place by brushing with water.
7.
Chill for 30 minutes.
Preheatthe oven to 220°C/425°F/Gas Mark 7.
8.
Brush the pastry with the beaten egg and bake for 30-35 minutes until golden brown.
With a small, sharp knife, remove any skin and fat from the meat.
Split each tenderloin lengthways down the centre, without cutting it com- pletely in half, and open out.
Place the meat between two sheets of cling film and beat with a rolling pin until thin.
2.
To make the stuffing: melt the butter and fry the onion and garlic until soft but not browned.
Stir in the mushrooms and cook until soft.
Turn up the heat a little and allow the moisture from the mushrooms to evaporate.
When the mixture is quite dry, remove from the heat and stir in the parsley, breadcrumbs and Bisto Powder.
Allow to cool.
3.
Spoon the stuffing down the centre of 1 tenderloin.
Top with the remaining tenderloin so the stuffing is completely enclosed.
Tie the meat at 2.5 cm (1-inch) intervals with thin string.
4.
Preheat the oven to 180°C/350°F/Gas Mark 4.
Heat the oil in a roasting tin placed on the hob of the stove and brown the meat quickly on all sides.
Transfer to the oven and cook, basting from time to time, for 45 minutes.
Remove from the oven and allow meat to go completely cold.
5.
Remove the string.
Wrap the slices of ham around the meat roll.
6.
On a lightly floured surface, roll out the pastry about 5 mm 1/4 inch) thick, to a rectangle large enough to enclose the meat.
Place the pork in the centre of the pastry and fold the pastry round it, brushing with water to seal the joins.
Decorate with any pastry trimmings, fixing them in place by brushing with water.
7.
Chill for 30 minutes.
Preheatthe oven to 220°C/425°F/Gas Mark 7.
8.
Brush the pastry with the beaten egg and bake for 30-35 minutes until golden brown.
