Dijon pork en croûte

Dijon pork en croûte

By
From
Encyclopedia of Food and Cookery
Serves
4

Ingredients

Quantity Ingredient
500g pork fillet in one piece
or 2 smaller fillets
2 tablespoons brandy
1 tablespoon dijon mustard
salt and freshly ground black pepper
30g butter
1 tablespoon oil
2 teaspoons chopped mixed fresh herbs, (chives, parsley, thyme)
1 x 375g packet frozen puff pastry, thawed
1 egg, lightly beaten

Method

  1. Cut pork fillet into 4 portions or cut smaller fillets in half. Trim edges. Mix together brandy, mustard, salt and pepper in a shallow dish. Marinate pork in this mixture for several hours in refrigerator, turning often. Remove and pat dry. Heat butter and oil in a heavy frying pan, and quickly fry fillets until golden on all sides. Sprinkle with herbs. Cool. Roll out pastry thinly and cut into 4 portions. Wrap each piece of fillet neatly in pastry, sealing the joins with a little beaten egg. Use pastry trimmings to make decorative shapes and attach to pastry with egg. Chill pastries for 1 hour. Glaze tops with remaining egg and bake in a preheated moderate oven for about 30 minutes. Reduce heat to moderately slow and bake for a further 15 minutes. A crisp green salad is all that is required to accompany this main course.
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