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Pork Fillet with mustard and Ham


Rate this recipe 4.8/5 (74 Votes)


  • - 1 pork tenderloin
  • - 1 puff pastry, small package
  • - 1 tbsp mustard *
  • - Rosemary - fresh or dried
  • - 2-3 slices of cooked ham or raw
  • - salt
  • - 1 egg yolk
  • - 1 teaspoon milk


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 50mins
Cost Average budget


Step 1

Roll out the pastry and sprinkle with rosemary powder the central part of the dough. (If you have fresh rosemary, that's better, then after you put the mustard.)

Step 2

With a brush, brush with mustard. Lay the slices of ham on mustard and place over the fillet. (You can also brush the whole thread). Sprinkle the fillet with a pinch of salt. Wrap the fillet in the dough (keep leftovers) and "stick" well to close with water. Detail of c & oeligurs, leaves, or other to decorate the surface of the fillet.

Step 3

Mix egg yolk and milk and brush the fillet. (This is not essential, but it's nice to see). Sprinkle a few grains of fleur de sel.

Step 4

Put the wrapped fillet in a preheated oven at 400-450 ° F at the bottom rack of the oven. Cooking takes about 1 hour.

Step 5

After a half hour of cooking, lower the temperature to 350 ° F and place a sheet of aluminum foil over the meat (to avoid burning the pastry).

Step 6


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