Pork Tenderloin with Broccoli Stuffing À La Puff Pastry

For the Filet Wellington, first defrost the puff pastry. Fry the meat on all sides in hot oil, remove from the pan and season with salt and pepper.For the broccoli filling, blanch about 400 g of broccoli in salted water for about 3 minutes, rinse with cold water and then chop and mix with 100 g of diced feta cheese, the onions, 1 egg and 2 tablespoons of breadcrumbs.Roll up the puff pastry, spread half of the broccoli mixture on top, leaving a 1 1/2 cm wide border all around. Place the meat on top and cover with the rest of the broccoli mixture. Fold the dough in on all sides like a parcel, place it seam side down on a greased baking tray and brush it with an egg yolk and milk mixture (this gives it a nice color). Roast at 180 °C for about 30-35 minutes. Let pork tenderloin with broccoli stuffing à la “Filet Wellington” rest for another 20 minutes with the oven off and open.

Preparation Tip:

Serve pork tenderloin with broccoli stuffing à la "Filet Wellington" for example with rice or potatoes.

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