Pork tenderloin in crust

Pork tenderloin in crust

Pork tenderloin in a pizza crust, mushroom sauce

Ingredients

For 2 people

  • ½ pork tenderloin with a weight of 220g (½lb)
  • 30ml (2 tbsp.) Extra virgin olive oil
  • 225g (½ lb) Swiss chard and sausage chair stuffing
  • 450 (1lb) pizza dough
  • 1 egg
  • 250ml (1 cup) mushroom sauce
  • Salt (to taste)

Ingredients for the Swiss chard stuffing:

  • Swiss chard
  • Spinach
  • Grated sheep’s milk cheese
  • Sausage chair
  • Eggs
  • Salt and pepper

Instructions

  1. Preheat the oven to 375F (190C).
  2. Season the pork tenderloin with salt.
  3. In a pan, heat the extra virgin olive oil, place the pork tenderloin and brown it on all surfaces.
  4. Place the pork tenderloin on a wire rack and let cool.
  5. Spread the stuffing on a sheet of plastic wrap.
  6. Place the colored pork tenderloin in the middle.
  7. Using the wrap and roll the stuffing around the tenderloin.
  8. Wrap in film and let stand in freezer for 15 minutes.
  9. Using a pasta roller, roll out the dough until it measures 20cm to 25cm x 30cm to 35cm. Using a cookie cutter, cut holes in the middle. In a bowl, beat an egg.
  10. Remove the plastic wrap from the roll and place in the middle.
  11. Take the left side of the dough and cover, brush the ends with eggplant to stick well.
  12. Apply egg to top and cover with right side, removing excess paste, even on ends. Fold the ends and glue with an egg.
  13. Flip the mixture onto a baking sheet lined with parchment paper; make sure the side with the holes is on top.
  14. Brush with egg.
  15. Bake for 40 minutes.
  16. Remove from the oven and let stand for 10 minutes on a rack.
  17. Using a serrated knife, remove the ends.
  18. Cut in half and then in half again.
  19. Dress with vegetables of your choice. and serve with the mushroom sauce.

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