MILLE-FEUILLE of pork tenderloin in bacon
A recipe from Bulgarian chef Shishkov — pork tenderloin layered with brie, wrapped in bacon and baked, served with a white-wine pan sauce and cheese-stuffed potatoes.
Ingredients
| 1 kg | pork tenderloin (Porcia svezhest) |
| 200 g | brie (Chen d'Argent) |
| 250 g | bacon (Pikok) |
| 5 | large potatoes |
| 250 g | mozzarella (Lovilio) |
| 1 | rosemary sprig |
| 50 g | German butter (Pilos) |
| 3 | garlic cloves |
| 50 ml | olive oil (Primadonna) |
| 100 ml | white wine |
| — | salt |
| — | black pepper |
Instructions
- Pound the tenderloins well, season them with salt and black pepper and sear them on both sides in a pan in a little olive oil. At the end add the butter, the chopped garlic and the rosemary, baste the meat generously, remove from the heat and leave it to rest for a while in the sauce.
- Then take one steak, place a piece of brie on it and another steak on top. Wrapped together like this, wrap the paired tenderloins in slices of bacon and bake them for 10–15 minutes in an oven heated to 200°C, until the bacon becomes crispy.
- Boil the potatoes until half-cooked. Leave them to cool and cut them in half. Hollow out part of the middle of each half and place a little butter and the mozzarella cut into cubes. Bake the potatoes for 15–20 minutes in an oven heated to 200°C.
- Heat the pan from cooking the tenderloin and to the sauce remaining in it add the white wine. Reduce and season with salt and black pepper.
- Serve the sauce with the baked mille-feuille and garnish with the stuffed potatoes.