The Kitchen - Pork tenderloin in puff pastry
00DifficultyIntermediate
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Yields1 Serving
Prep Time10 minsCook Time30 minsTotal Time40 mins
 Pork Tenderloin
 puff pastry
 1 cardboard cream 200 cc
 1 tin pate Iberian
 250 cc.bouillon meat
 1 not
 salt
 pepper
1

Sprinkle pork, stretch the dough and make small packages. Cut pork into three parts, one serving per person.

2

Brush with beaten egg and prick with a fork.

3

In the oven mount 210 º, 25 minutes. Until the dough is golden brown.

4

We do the other ingredients for the sauce in a bowl and we mix it very well.

5

Not too thick, if you want it thicker you can put in a teaspoon cornstarch.

CategoryCooking

Ingredients

 Pork Tenderloin
 puff pastry
 1 cardboard cream 200 cc
 1 tin pate Iberian
 250 cc.bouillon meat
 1 not
 salt
 pepper
Pork tenderloin in puff pastry