Pork Tenderloin and bundled together with JeropigaHoje para Jantar
1 pork tenderloin
1 garlic cloves
1 tablespoon rosemary
2 tablespoons margarine
1 fresh mushrooms (pack of)
1 package cream
1 puff pastry (pack of fresh)
1 can pâté (pork)
1 cup jeropiga (liquor)
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1Season the tenderloin with chopped garlic, salt and pepper and leave to marinate for 30 minutes.
2In a saucepan, pour the butter and turn on the stove.
3Place the tenderloin and let it brown on both sides (at low heat to avoid burning the butter).
4Cool off with the cup of Jeropiga and let ascertain slowly for 5 minutes.
5Roll out the pastry dough on the counter and spread with pate in the place where you put the meat (leave space without pate and then join the mass ends).
6Remove the meat from the pan and place in the dough.
7Reserve the sauce casserole.
8Fold the dough in order to wrap the meat.
9With the beaten egg, brush the dough.
10Place a refractory container brushed with olive oil and bake at 360°F for 40 minutes.
11In the middle of cooking, if the puff pastry is already gold, cover it with a sheet of silver paper .
12Place the casserole with the sauce again on the stove.
13Wash the fresh mushrooms, laminate them finely and add it in the casserole.
14Let it sauté over low heat.
15Finally, add the cream and season with a pinch of salt, freshly ground pepper and nutmeg.
16When the meat is ready, pour the sauce of mushrooms around and serve garnished with baked rice, pre-fried small potatoes in the oven and lettuce salad, carrot and radish.
PER SERVING *
|Calories1140Calories from Fat640|
|% DAILY VALUE*|
|Calories from Fat640|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.