Fillet of Pork with Puff Pastry Coating and Spring Vegetables

Have fun preparing this mushroom dish!

In a little butter, sauté the shallots and mushrooms with the jus and reduce completely. Remove to a plate and cool well. Season the pork tenderloin and fry in hot fat on all sides, cool on a cake rack and add the escaping juices to the mushrooms form. Mix the cooled veal sausage meat and mushrooms together and stir until the sausage meat is nice and shiny.

Spread the raw ham slices on a kitchen towel to form a rectangle the length of the pork tenderloin. Cover with spinach and spread with the farce, roll up the fillet with it. Wrap the roulade with puff pastry. Brush the pastry case with egg yolk and bake in a heated oven at 180 °C until the core temperature reaches 55 °C . Leave to stand on a cooling rack for at least 30 minutes before carving. Serve with market vegetables and a strong herb jus.

Spring vegetables

Cut the asparagus into lozenges up to 2 cm below the asparagus head. Steam in vegetable stock with butter until soft. Add the snow peas and morels, stew for 3 minutes and fold in the tomatoes shortly before serving. Season with salt and pepper and bring to the table together with the carved fillet.

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