Pork Fillet in Puff Pastry

Ingredients

• 4 sheets frozen puff pastry
• 800 g pork fillet
• 3 tbsp clarified butter
• Salt
• black pepper (freshly ground)
• 150 g pork neck meat
• 180 g heavy cream
• 1 tsp dried marjoram
• freshly grated nutmeg
• 0.5 lemon (zest)
• 1 egg yolk (for brushing)

Instructions

1. 1.

   Lay the puff pastry sheets side by side on a floured work surface and let them thaw.

2. 2.

   Wash the fillet, pat dry, and remove all skin and fat. Heat clarified butter and sear the fillet briefly on all sides. Let cool, then rub with salt and pepper.

3. 3.

   Coarsely chop the pork neck meat and finely mince it in an electric food processor; mix with cream, marjoram, nutmeg, lemon zest, and pepper, seasoning to taste.

4. 4.

   Stack the puff pastry sheets, roll them into a rectangle (about 20 x 35 cm), brush the edge of the dough 1 cm wide with egg white. Spread half of the filling on the dough, place the fillet in the center, cover with the remaining filling. Wrap the dough around the fillet and press the seams together. Rinse a baking tray cold (or line it with parchment). Place the fillet seam side down on the tray, brush the dough with beaten egg yolk.

5. 5.

   Bake the fillet in a preheated oven at 200°C on the middle rack for about 25 minutes. Remove and let rest for another 10 minutes.

6. 6.

   Serve with a mixed salad dressed with herb-caper dressing.