Pork Fillet Wrapped 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
• 175 g heavy cream
• 1 tsp dried marjoram
• freshly grated nutmeg
• 0.5 lemon zest
• Pepper (freshly ground)
• 1 egg yolk (for brushing)

Instructions

1. 1.

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

2. 2.

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

3. 3.

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

4. 4.

   Stack puff pastry sheets, roll 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 remaining filling. Wrap dough around the fillet and press seam edges together. Rinse a baking sheet cold (or line with parchment). Place the fillet seam side down on the sheet, brush dough with beaten egg yolk.

5. 5.

   Bake in 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 vinaigrette.