multicolored tagliatelle with fresh sauce
second courses from Italy
pork tenderloin en croute
pork tenderloin en croute
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A roast meat always embellishes the menu. The pork tenderloin was tasty and not too big so easy and quick to prepare. The flaky crust and crunchy walnuts give this dish an unexpected uniqueness.
preparation
step 1
In a saucepan put 2 tablespoons of olive oil and the onion cut into slices.
step 2
Brown the fillet, being careful not to puncture it (use wooden spoons to turn), over high heat and as soon as it is colorful uniformly remove from heat and let cool.
step 3
Roll out the pastry crust and sprinkle with chopped chives together with half the walnuts.
step 4
Salt and pepper the tenderloin when it's cold and put it at the center of the pastry.
step 5
With a sharp boxcutter cut perpendicularly to the thread of the strips of crust from 3 cm, then richiudetele on meat alternating a right and a left to create un'intreccio closing.
step 6
Now embellished on the decor of walnut skewers, brush with the egg slightly beaten all the surface of the brisée and bake at 200 ° (already hot oven) for 20 minutes until it turns golden.
step 7
Remove the tenderloin from the oven and let rest for 5 or 6 minutes on a cutting board. Cut into thick slices and serve accompanied perhaps with mushrooms.