Rosa Cooking

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Pork fillet with apricots in puff pastry

You can bring this very unusual but refined dish to the festive table. Choose whether it will be an appetizer or a main course, and depending on whether or not it will have an accompaniment.

Preparation steps

  • Peel the pork fillet and rub with Natur for the pork. Leave in the marinade for about 30 minutes.
  • Fry the fillet on all sides in 50 g of butter, pour over the brandy, flambé, and then remove.
  • Drain and dry 250 g of apricots from the compote. Roll out the puff pastry into a rectangular shape, but not too thin.
  • Arrange half of the drained apricots on it, place the cooled roasted pork fillet on them and spread the other half of the apricots on it.
  • Coat the edges of the dough with beaten egg and fold over the meat. Pierce the dough on the outside in several places with a fork, coat with egg and sprinkle with sesame seeds.
  • Bake in an oven preheated to 185 ° C for about 30 minutes.
  • Saute the rest of the apricots from the compote on the remaining butter, add and pepper and sauté for about 5 minutes.
  • Press the apricots through a sieve, add the sweet cream and cook briefly. If necessary, you can dilute the sauce with 50 ml of water.

Serving

Cut the baked fillet in puff pastry into steaks and serve with stewed rice and apricot sauce.

Advice

Allow the pork fillet to cool for about 10 minutes before cutting.

Tags

apricots baked compote dinner flambéing meat pork roast sesame solemnly sunday to try out

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