1 piece pork tenderloin 300 grams
6 slices puff pastry
150 gr bacon in slices
1 tbsp breadcrumbs
A knob of butter
200 gr mushrooms (and/or chestnut mushrooms)
30 gr pine nuts
1 shallot, finely chopped
1 egg, beaten
Salt and pepper
1 tsp thyme
Cut the pork tenderloin into 3 pieces. Fold the last piece (thin part) in half so that 3 approximately equally thick pieces are created. Put the mushrooms or mushrooms in a food processor or chop them finely with a knife. Heat a little butter and fry the pork tenderloin on all sides for about 3 minutes. Remove them from the pan and sauté the shallot for a minute. Add the mushroom mixture and season with some pepper, salt and thyme. Bake for about 10 minutes until the moisture is gone. Finally add the pine nuts.
Preheat the oven to 180 degrees. Meanwhile, place 2 sheets of puff pastry on a piece of cling film and press them together well. Place a few slices of bacon on top. Spoon some of the mushroom mixture in the center and sprinkle with a little breadcrumbs. Place a piece of pork tenderloin on top and fold the pieces, using the cling film, upwards around the piece of meat. Press the top firmly and fold the sides like an envelope. Make sure all seams are properly closed.
Repeat with the other pieces of meat. Place the parcels on a piece of baking paper and brush with some egg. Place in the oven for about 15 to 20 minutes until the puff pastry is nice and crispy and lightly browned. Serve this easy beef wellington with some potatoes and/or a salad.
Source: Leukerecepten by leukerecepten-nl.
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