Ingredients: 6 puff pastry sheets, 1 pork tenderloin, salt, pepper, 1 shallot, thyme, 2 garlic cloves, 100 grams mushrooms, 1 egg,
Number of persons: 2
Preheat the oven to 180 degrees. Let 6 sheets puff pastry thaw. Cut 1 pork tenderloin in half and sprinkle with salt and pepper. Cook the tenderloin around brown in hot butter. Remove from the pan and fry in the remaining fat 1 chopped shallot with some thyme until the shallot is soft. Add 2 finely chopped garlic cloves and 100 grams chopped mushrooms. Stir fry until the mushrooms are soft. Let the mushrooms cool. Place on the pastry a scoop of mushroom mixture and then the pork tenderloin. Scoop some of the mushroom mixture over the pork tenderloin and cover it with the rest of the puff pastry. Fold the edges securely closed. Beat 1 egg and brush the puff pastry with it. Lay the puff pastry packets in a baking dish and turn the baking dish about 25 minutes in the preheated oven. Serve with a salad and potatoes. Enjoy!