Tuesday, April 03, 2007

Dinner in style

Chilimarinated tenderloin of pork á la Wellington

If you really want to impress with little effort, this is the way to do it. With an ever tender and succulent tenderloin of pork (one of the leanest piece of meat you can ever eat), baked in ready made puff pastry, frozen rösti potatoes, baked asparagus and baby tomatoes.

Turn down the light, light some candles, put on some sexy music and pour a glass of velvet, an Allesverloren Touriga Nacional. What are you waiting for?

Ingredients (serves 2)
1 tenderloin of pork (750 grs / 1 1/2 lbs)
125 grs/4 oz of streaky bacon, sliced
4-5 tbsp thai chili dipping sauce
1 sheet of fresh puff pastry (Sara Lee)

Fold the sliced bacon over the tenderloin, use some string to fasten the bacon on the meat. Fry in a lightly buttered non-stick pan until brown. Bake in a medium hot oven 150C / 300F, for approximately 1 hour. Allow the meat to cool down.

Brush a generous amount of sweet chili sauce on the meat. Place meat on a sheet of puff pastry. Brush edges of pastry with beaten egg to seal the pastry. Use excess pastry to form leafs, flowers, or other ornaments.

Place package in a hot oven (200C / 400F) with frozen rösti potatoes. Peel asparagus, place with potatoes and add some oil, salt and pepper with the tenderloin, and bake for 1/2 hour. Follow baking process as puff pastry burn easily.

Serve with cream sauce with mushrooms.

Got some puff pastry leftovers - use it as thickener. More on how to use your leftovers here

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