Pork Tenderloin with Mushrooms in Puff Pastry

Ingredients

• 350 g puff pastry (frozen)
• 600 g pork tenderloin
• 2 tbsp butter
• 1 tbsp Vegetable oil
• Salt
• pepper (ground)
• 250 g mixed mushrooms (e.g., boletus, button, brown caps, chanterelles)
• 1 Shallot
• 1 Garlic clove
• 2 tbsp olive oil
• 0.5 tsp fresh chopped thyme
• 0.5 tsp fresh chopped rosemary
• 1 tbsp fresh chopped parsley
• 1 egg

Instructions

1. 1.

   Let the puff pastry thaw. Wash the tenderloin, pat dry and trim. In 1 tbsp butter and the oil, sear the tenderloin all around in a pan, remove, season with salt and pepper, and set aside.

2. 2.

   Clean the mushrooms with a kitchen towel, wipe them, and chop finely. Peel and dice the shallot and garlic, then sauté in a hot pan with oil until translucent. Add the mushrooms and cook until the mushroom liquid evaporates. Stir in the herbs, season with salt and pepper, and taste.

3. 3.

   Preheat the oven to 180°C (fan).

4. 4.

   Roll out the puff pastry on a floured surface so it can encase the tenderloin. Spread the mushroom mixture over the pastry, leaving a finger-thick border at the edges. Separate the egg white and brush the borders with it. Place the tenderloin on top of the filling, cover with pastry, and press the sides firmly together. Transfer to a baking tray lined with parchment paper. Brush the pastry with yolk and bake in the preheated oven for about 40 minutes until golden.

5. 5.

   Remove the tenderloin from the oven, cut into pieces, and serve arranged on warmed plates.