Pork Fillet with mustard and Ham
- - 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
Level of difficulty Easy
Preparation time 10mins
Cooking time 50mins
Cost Average budget
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.)
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.
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.
Put the wrapped fillet in a preheated oven at 400-450 ° F at the bottom rack of the oven. Cooking takes about 1 hour.
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).
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