Puff pastry baked mushrooms and pork tenderloin

4 portions

Ingredients:

• 600 g of Pork
• 1 can of Campbell's Soup Chanterelle
• 100 g Bacon
• 4 pcs pastry Plates
• 1 st Egg
• Salt och peppar

Roasted garlic sauce

• 1 can of Campbell's consommé
• 1 tablespoon finely chopped onion
• 1 tablespoon finely chopped parsnips
• 2 st Vitlöksklyftor
• ½ cup olive oil
• Butter for frying

To do this:

1. Brown the pork all over and fry for about 15 minutes. Let the fillet cool for a while before cutting it up.
2. Knaperstek bacon, lägg upp på hushållspapper och låt överflödigt fett rinna av.
3. Roll out puff pastry plates slightly.
4. Cut the fillet and divide the meat on the four pastry plates.
5. Add about 2 tablespoons undiluted mushroom soup to the meat. Top with bacon.
6. Fold over the pastry to cover the fillet.
7. Brush with beaten egg.
8. Baka i ugn ca 200º i 10-15 minuter.

Roasted garlic sauce

1. Brown the onions and parsnips in butter, let them become golden brown.
2. Tillsätt den outspädda consommén, låt sjuda ca 5 min.
3. Strain and rode any of the corn finishes.
4. Cut garlic cloves into thin slices.
5. Heat oil, add the garlic slices and toast them golden brown.
6. Strain the oil and add the roasted garlic into the sauce.
7. Let the sauce simmer up.

Serve on puff pastry baked pork tenderloin with hasselback potatoes and roasted garlic sauce.