Pork tenderloin in bacon coat and strudel leaf

Name: Pork tenderloin in bacon coat and strudel leaf
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 Pork fillets (approx. 400 g each); 8 discs (10 g each) smoked streaky bacon; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packs (120 g each) pulled strudel dough (4 extra tender Viennese strudel leaves); 50 g Walnut kernels; 1 collar Parsley; 50 g Butter; 4 TABLESPOONS Breadcrumbs; 2 Onions; 1 glass (212 ml) Chanterelles; 7-10 Tbsp Rosemary; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 Pork fillets (approx. 400 g each)
8 discs (10 g each) smoked streaky bacon
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packs (120 g each) pulled strudel dough (4 extra tender Viennese strudel leaves)
50 g Walnut kernels
1 collar Parsley
50 g Butter
4 TABLESPOONS Breadcrumbs
2 Onions
1 glass (212 ml) Chanterelles
7-10 Tbsp Rosemary
baking paper

Directions

1
Wash the meat and dab dry. Wrap 4 slices of bacon around each fillet. Heat 2 tablespoons of oil in a large frying pan, fry the fillets thoroughly while turning them, season with salt and pepper.
2
Take it out. Put frying fat aside. Let the strudel sheets rest at room temperature for about 10 minutes. In the meantime chop the nuts coarsely. Wash parsley, shake dry and chop finely. Melt 40 g butter.
3
Spread a damp tea towel over the worktop. Place a dry one over it. Unfold 1 pack of strudel dough sheets. Place one sheet on the tea towel and brush it with some butter. Place the second sheet of dough on top, turned by 90 °.
4
Do the same with the rest of the pastry sheets in the package, brushing each with butter. Sprinkle 2 tablespoons of breadcrumbs in the middle of the 4 pastry sheets the size of the fillet. Sprinkle 1/4 of the parsley nut filling on top.
5
Place a fillet on top. Sprinkle with another quarter of the parsley nut filling and fold the fillet firmly into the strudel dough so that the seam edge is on top. Brush with some butter and place on a baking tray lined with baking paper.
6
Wrap pork fillet in strudel dough as well. Place on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. In the meantime peel and finely dice the onions.
7
Pour the chanterelles into a sieve and drain well. Heat 1 tablespoon of oil in a small pan, fry the onions until translucent, add the chanterelles and fry briefly. Season with salt and pepper.
8
Add 10 g butter and melt in it. Take the fillet strudel out of the oven, cut it open and arrange on a plate garnished with the chanterelles and rosemary. Broccoli and carrot vegetables are delicious with it.