Pork Tenderloin, Apple and Blue Cheese Crusted

 

                Swap the blue cheese for goat cheese for a milder taste, or just omit the cheese if you don't feel like it.

2 servings

• Salt and pepper
• 1 pork tenderloin
• 30 ml vegetable oil
• 15 ml butter
• 2 apples, peeled, cut into quarters and very thinly sliced
• 1 clove of garlic, chopped
• 30 ml blue cheese
• 4 slices of prosciutto
• 200 gr store-bought puff pastry
• 2 egg yolks, beaten

1. Season the pork tenderloin; heat the oil in a frying pan over high heat and sear the pork tenderloin on all sides to brown it.
2. Remove from the pan and cool in the refrigerator.
3. Melt the butter in the same pan and sauté the apples and garlic for 3 to 4 minutes or until the apples are tender; add the blue cheese and stir to melt, season and chill in the refrigerator.
4. Spread a large square of plastic wrap on a work surface.
5. Place the prosciutto slices side by side, overlapping them slightly; spread the apples over half the surface of the prosciutto closest to you.
6. Place the pork tenderloin on the apples, then using the plastic wrap, roll the prosciutto around the pork tenderloin to trap the apples and completely coat the tenderloin.
7. Twist the ends of the plastic wrap to compress the contents of the ballotine; place in the refrigerator for at least 15 to 20 minutes.
8. On a lightly floured surface, roll out the puff pastry to form a rectangle measuring 40 cm x 20 cm (16 in x 8 in); unwrap and place the pork tenderloin in the center, then brush the edge of the pastry with egg yolk.
9. Wrap the fillet and overlap the two ends of the dough on top; At the ends of the wrapped fillet, fold the top layer of dough over the meat and trim excess dough from the corners.
10. Then fold the bottom layer of dough over the fillet to seal it well.
11. Brush the dough with egg yolk; Place the fillet on an oiled baking tray, dough seam side down.
12. With a small knife, make shallow cuts in the dough; bake for 30 minutes in the oven at 350F (175C).
13. Leave to rest for 10 minutes and cut into slices of at least 3 cm (1½ in).

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