Pork in the test

— 250 g frozen puff pastry,
— Two pods of red pepper,
— One onion,
— Garlic — two cloves,
— Oil two spoons (cutlery)
— 800 grams of pork tenderloin in one piece,
— Black pepper (ground)
— Salt to taste.

1. Thaw the puff pastry at room temperature.
2. Filling:
— Wash peppers and cut in half, remove the core with the seeds, flesh cut into cubes;
— Onions and garlic to clean, finely chopped;
— Preheat a skillet vegetable oil, put the onion, garlic, bell pepper and fry until golden brown.
3. Wash the pork, dry it, add salt and pepper.
4. Preheat oven to 240 degrees.
5. Meat cut along (not to the end), filled with vegetables, wrapped in foil and bake for half an hour.
6. Roll out the dough to unfreeze.
7. In the middle of the dough to put baked meat rolls, edge zaschepit.
8. Take a baking tray lined with baking paper it, put a roll and send it in the oven to bake for 40 minutes.
9. Ready rolls to cool slightly, then you can chop coarsely and serve on the green lettuce leaves (or just decorate with greens to taste).

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