Pork Tenderloin with Spinach on Mushroom Ragout
Ingredients
Instructions
Slice the tenderloin into 5 portions. Season with salt and pepper on each side. Heat the oil in a pan and sear the meat on all sides.
Wash and dry the spinach. Cut the pastry into 5 parts so that it can be rolled. Spread the pate evenly on each piece of pastry. Place the spinach on top and then the seared tenderloin.
Roll it into a loaf, brush each piece with egg yolk, prick with a fork, and bake at 200°C for 25 minutes.
Meanwhile, chop the onion, garlic, and sauté in butter. Add all the mushrooms, simmer, deglaze with wine, let it reduce. Season with salt, pepper, pour in broth, and finish with cream.
Prepare the spinach. Melt the butter, sauté the chopped garlic and spinach. Season lightly with salt, pepper, and simmer.
Serve the mushroom ragout, top with garlic spinach, and the baked loaf in puff pastry.
