The idea of baking meat in dough goes back most likely to the days of the Romans when they would prepare huge decadent feasts for the social alit, who’s glutinous ways eventually aided in the downfall of the empire. One of the things they would do would be to stuff one animal in another; you might think a turducken today. Sausages most likely came out of this practice as well, so you might say stuffing meat’s in bread was a natural evolution of sorts. To this day many countries have their own traditions of baking, boiling, poaching, steaming, or even frying meat or fish and along with whatever food or flavoring seen fit to accompany it. Here are a selection of some of the most well known; Spanish Empanada, the Polish pierogi, the English Wellington to name a few. As for me well I love all the above and will add this observation, as a boy my mother a chef in her own right use to bake one of if not the best beef Wellington I have ever tasted. That said she also prepared several adaptations of the dish including one of my personal favorites a meatloaf wrapped in puff pastry! Another version I love is similar to the one I am preparing today but has Kassler (a German type of smoked pork loin) in place of filet of pork which I am using today.
Shopping List
Pork tenderloin
Bacon
Puff pastry
Garlic herb cheese
Mushrooms
Eggs
My Mad Method
Clean and trim one pork tenderloin. Remove head and tail and use center section
Season with salt and pepper and brown on all sides
Portion out puff pastry (oval is a great shape), spread herb cheese over the center of the pastry dough (about 1.5 dl)
Cover with sautéed mushrooms, and bacon. I have 6 mushrooms and 4 pieces of bacon
Place browned tenderloin presentation side down in the middle of the filling
Wrap the puff pastry around the meat and filling, seal with egg wash
Brush the surface of the dough with the egg wash, place in an 180c preheated oven for about 30 minutes or until golden brown
Ready to serve!!
Ready to eat!!
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