Pork tenderloin in buckwheat puff pastry with mushrooms and apples 🍎🍂 | Rustic and refined recipe
A visually striking second course with a bold flavor, perfect for festive lunches or an autumn dinner rich in taste. The pork tenderloin in buckwheat puff pastry, stuffed with sautéd mushrooms and served with brown sauce and sautéed apples, is a recipe that combines tradition and refinement, with a rustic touch given by the buckwheat 🌾
A balanced combination of tender meat, creaminess of the mushrooms, crispness of the pastry, and sweetness of the apples, making it a complete and unforgettable dish 🍴✨
🛒 Ingredients for 4 people
- 600 g of pork tenderloin
- 200 g of puff pastry made with buckwheat
- 200 g of sautéed porcini mushrooms
- 2 apples, diced
- Extra virgin olive oil, to taste
- Butter, to taste
- Salt and pepper, to taste
- White flour, for dusting
- Brown sauce (roasting sauce), to taste
👩🍳 Preparation
- Salt, pepper, and lightly flour the pork tenderloin.
- In a pan, sauté the tenderloin for 15 minutes with a drizzle of oil and butter, turning it for even browning.
- Remove it from the heat and let it cool on a plate.
- Meanwhile, sauté the porcini mushrooms (if not already prepared) with oil, garlic, and parsley, then chop them until you get a smooth puree.
- Spread the tenderloin with the mushroom puree.
- Wrap the tenderloin in the buckwheat puff pastry, rolled out on a lightly floured surface.
- Seal the edges well and, if you like, decorate the surface with pieces of pastry.
- Bake in a preheated oven at 180°C for 15 minutes, until golden.
🍽️ Serving
- Slice the tenderloin and serve it hot with a spoonful of brown sauce to enhance the meat juices.
- Separately, sauté the diced apples in a pan with a little butter, until golden, and use them as a delicate and fragrant garnish.
✨ A dish that captivates at first glance and enchants at the first taste!
The images of the dishes are purely indicative and may not necessarily correspond exactly to the recipe
