Fakkelgaardens pork tenderloin

Ingredients for Fakkelgaardens pork tenderloin

Instructions for Fakkelgaardens pork tenderloin

To prepare the Fakkelgaardens pork tenderloin recipe, please follow these instructions:

Svinenet must be ordered from the butcher some days in advance.

De-fat for chain muscle, sinew and membranes. Pat the meat dry with paper towels. Season with salt and pepper. Brown the tenderloin on all sides in oil in a frying pan.

Chicken meat cut into smaller pieces and blended with egg white, cream, salt and pepper. Let the ingredients be as cold as possible and blend briefly. Made cold until use.

Swine NET disseminated on the table. Butter poultry mixture onto pork NET. 4-6 slices of parma ham is on and at the top loin. It all rolled together. Put the roll in the fridge.

Thaw puff pastry up. Roll out dough thinner out and fill the mixture into 8 small tart molds with a diameter of 6 cm at the top.
Prick dough with a fork and came in addition, tinfoil and coarse salt on top of the dough before baking to avoid withdrawal. Behind the molds at 175 degrees c. alm. oven for about 20 minutes until light brown.
Remove if necessary. tinfoil and coarse salt the final minutes of baking.

Peel the potatoes and boil them until tender without salt. Væden of steam and mash the potatoes.
Add the butter. Stir in eggs, cream, potato flour, baking powder, salt, pepper and a little grated nutmeg i. Marsh bake as 8 small pancakes. Baking time about 3 minutes on each side. Bake just before serving.

Brown quickly tenderloin roll in the pan on all sides first with the closure of swine NET down. The Pan is put in the oven along with the thyme sprigs around 20 minutes at 200 degrees c. alm. oven. Turn if necessary. the meat after 10 minutes.

The rest of the parma ham cut into thin all crowded and used as a garnish at serving.

Mushrooms sliced and finely chopped onions roasted in butter. The mixture in the molds, pour over baked with eggs and sour cream touched together and added salt and pepper. Be made in the oven at 225 degrees c. alm. oven, to the surface is golden and egg mixture is not yet completely solidified.

Serve immediately.

Tips:
Behind the evt. Neapolitan husk some days in advance and store them in a tightly sealed cake tin.

The loin can be made ready and rolled in svinenet several hours in advance and stored in the refrigerator. In this way it is also easier to Brown, if it has been allowed to "sit".