Stuffed Pork Loin in Puff Pastry’

Cut the pork fillet into small pieces at both ends (max. 60g), season with salt and pepper and put aside to cool.

Season the remaining pork tenderloin also with salt and pepper, fry it well in a hot frying pan in oil on all sides and then cool.

Rinse the savoy cabbage leaves, then blanch and rinse on the spot in cold water and drain.

For the stuffing, chop mushrooms and sauté in butter fat until no more liquid comes out.

Season with salt and pepper, then add the chopped dried plums and chives.

In a food processor, whisk the well chilled pork tenderloins with the cold whipping cream until it forms a compact mass.

Then mix this with the mushroom mixture.

Then rub the savoy cabbage leaves dry with a dish rag and lay them out to form a base on which a small amount of the mushroom mixture is spread.

The remaining amount is stuffed into the lung roast, into which a pocket has been cut with a long pointed kitchen knife.

Then wrap the piece of meat in the savoy leaves.

Roll out the puff pastry and divide it into two squares: one pastry sheet should be large enough so that when the lung roast is placed on it, there is still about 10 cm of pastry overhanging; the upper sheet should be half the size of the lower one.

Brush the edges of the plates with egg yolk as a natural glue and then cover the meat with the rolled out puff pastry.

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