A classic restaurant dish, but an inexpensive twist that tastes just as good and looks great on the holiday table. A little prep and a fancy restaurant dish on your table. Pork tenderloin has never been as juicy and tender as in this dish, which can be made more affordable by using pork tenderloin instead of beef tenderloin. It's so delicious you won't even notice the substitution. And it's significantly easier on your wallet.
Ingredients and preparation:
700 g pork fillet
1/2 teaspoon garlic powder
Black pepper
1 tablespoon oil
1 onion
300 g mushrooms
20 g butter
rosemary
thyme
50 ml white wine (optional)
300 g puff pastry
100 g prosciutto (or pancetta or smoked bacon)
1 teaspoon Dijon mustard
50 g cheese (optional)
1 egg yolk
sesame seeds
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