| 1.1 | lb | Pork Tenderloin |
| 0.55 | lb | Ground Pork (as finely ground as possible) |
| 1 | roll | Puff pastry (1 roll = approx. 500g; 1 roll per filet) |
| 0.22 | lb | Parma ham |
| 0.77 | lb | Mushrooms (brown cremini) |
| 1 | unit | Onion (small-ish) |
| 1 | clove | Garlic |
| 0.22 | lb | Pickles |
| 1 | unit | Egg |
| 1 | taste | Mustard |
| 1 | tsp | Thyme |
1. Finely chop the mushrooms, onions and pickles. Then cook in a pan and season with salt and pepper. Remove from the pan, add thyme and leave to cool.
2. Dab the fillet with some paper towels and season generously with salt and pepper. Then sear until browned. Then brush with a little mustard.
3. Mix the ground pork with the mushrooms, onions, pickles and parsley.
4. Lay out a layer of Parma ham on a large sheet of cling film, spread the ground pork & duxelles mixture evenly on top and roll up the fillet in it using the cling film. You should end up with a tightly stretched roll. Chill in the freezer for 10-15 minutes.
5. In the meantime, roll out the puff pastry.
6. Place the puff pastry on a layer of cling film, unwrap the fillet and place it on top, then roll it up in the puff pastry. Seal the edges with egg white. Here too, the aim is to obtain an even and tight roll. Then chill in the freezer for 10-15 minutes.
7. Preheat the oven to 200°C.
8. Place the fillet on a baking tray, brush with egg yolk, score the pastry with the back of a small knife (see video) and prick with a fork. Finally, sprinkle with fleur de sel.
9. Bake in the middle of the oven for approx. 30 minutes until a core temperature of around 60 degrees Celsius has been reached.
10. If the puff pastry has not yet reached the desired color, briefly switch on the grill in the oven and keep a constant eye on it.
Technique video: https://www.youtube.com/watch?v=Cyskqnp1j64