Meat in the dough is a classic English dish, although in the traditional version this dish used not beef pork, but beef. The pork baked in the test is not much inferior to its beef analogue. A delicious and satisfying dish will decorate your table and will be able to showcase your culinary abilities.
Baked pork with onion and vegetables in dough
Ingredients:
- pork tenderloin - 500 g;
- olive oil - 1/4 of a century;
- Dijon mustard - 1 tbsp. a spoon;
- rosemary - 1 branch;
- garlic - 2 cloves;
- carrots - 2 pieces;
- onions - 1 pc .;
- dried white mushrooms - 1 handful;
- chicken broth - 1 item;
- prosciutto - 6-7 slices;
- sage - 3 leaves;
- thyme - 5 branches;
- puff pastry - 1 pack;
- salt, pepper - to taste.
Preparation
Fill the dried mushrooms with hot chicken broth and set aside.
With the pork tenderloin, we remove the possible residues of fat and film. We cut the meat along in half, but not until the end. Sprinkle the meat with salt and pepper. In a mortar rub garlic with rosemary and mustard, pour the mixture with olive oil and rub it with meat. Leave the meat to pickle at room temperature.
In a frying pan, warm up a couple of tablespoons of butter and fry on it chopped onions with carrots for 3-5 minutes. In the broth with mushrooms we put sage and thyme, evaporate the liquid completely on medium heat, extract and mushrooms, then add to onions and carrots. Marinated meat spread on strips of ham prosciutto. The cut in the pork is filled with vegetable paste and we cover it with the edges of the ham.
Puff pastry roll and lay on top of it a meat tenderloin. The edges are tampered to completely cover the pork. Lubricate the dough with the remaining oil and put in a preheated oven for 200 degrees for 25-30 minutes. Before serving, pork baked in a dough in the oven should stand for 10 minutes.
Pork baked in a puff pastry in the oven
Ingredients:
- pork tenderloin - 500 g;
- apple juice - 1/4 of a century;
- puff pastry - 1 pack;
- minced pork - 200 g;
- pecans - 1/2 st;
- beef broth - 1 item;
- salt, pepper - to taste;
- cream for whipping - 1/4;
- starch - 1 tbsp. a spoon.
Preparation
Put the meat on a baking tray and bake at 210 degrees 30 minutes. Let the meat cool down for 10 minutes. The dough is rolled and distributed on it with a thin layer seasoned with salt and pepper. Sprinkle with crushed nuts on top. In the center of the sheet of dough, place a piece of scrap and wrap it with free edges. We bake puff pastry, previously lubricating the surface with oil, at 200 degrees 20-25 minutes.
While the meat is cooked, the juice is brought to a boil, season with salt and pepper, add cream and starch. From the resulting mixture, cook a thick sauce, which is fed to the finished meat.