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Speedy Τenderloin Wellington
Speedy Τenderloin Wellington
Method
  • Preheat oven to 190* C (370* F) Fan.
  • Place a pan over medium heat, let it get very hot.
  • In a bowl, add 1-2 tablespoons of olive oil and bouillon cube.
  • Break up the bouillon cube with your hands, stir with a spoon and brush over the tenderloin.
  • Sear the pork tenderloin in the pan for 2 minutes on each side.
  • When ready, remove from pan and set aside.
  • Chop the prunes and apricots into small pieces and set aside.
  • Spread the two sheets of phyllo dough on a clean working surface.
  • In a bowl, combine the mustard and honey and pour it over the whole surface of the phyllo dough with a spoon.
  • Spread the prunes and apricot pieces over the phyllo.
  • Crumble the chestnuts with your hands and sprinkle them all over the dried fruit.
  • Position the meat in the center of the phyllo sheets and fold the sheets over to envelop the meat nicely and create a roll.
  • Lightly roll out the first sheet of puff pastry on a working surface.
  • Place the rolled tenderloin in the center of the sheet and fold it nicely over it.
  • Turn the edges downward and transfer to a baking pan.
  • Dust your working surface with some flour and spread the second sheet of puff pastry on it.
  • Cut the sheet in half with a lattice cutter pastry wheel and lay it over the whole surface of the roll to decorate.
  • Mix the egg yolk with a little bit of water to make some egg wash and brush the whole surface of the puff pastry.
  • Bake for 30-35 minutes, until golden. 
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