Ingredients: 1 pork tenderloin, salt, pepper, 1 onion, 1 garlic clove, thyme, 100 grams mushrooms, 1 fresh sheet puff pastry, 6 slices bacon, pâté, 1 egg,
Number of persons: 2
Preheat the oven to 200 degrees Celcius. Fold the tip of the pork tenderloin over so it is evenly thick. Cut the pork tenderloin in half and sprinkle with salt and pepper. Fry the pork tenderloins around brown in hot butter. Remove the tenderloins from the pan and keep aside. Bake in the remaining butter 1 chopped onion with 1 finely chopped garlic clove and some thyme. Cook until the onion is soft. Add 150 grams finely sliced mushrooms. Bake until the mushrooms are tender. Let it cool down. Cut 1 sheet of fresh puff pastry in half. Put on both parts puff both 3 slices bacon. Spread with a little pâté. Put a spoonful of the mushroom mixture on it. Put the tenderloin on it. Spoon the rest of the mushroom mixture over the tenderloin. Fold the pastry close as a package. Siege the puff pastry packet with a beaten egg. Place the puff pastry packet about 20 minutes in the preheated oven. Enjoy!