Portions : 4
Preparation : 15 minutes
Cooking : 25 to 30 minutes
Ingredients
- 2 Québec pork tenderloin medallions (about 250 to 300 g / 9 to 10 oz each)
- 1 sheet pure butter puff pastry (store-bought)
- 2 sprigs thyme, leaves removed
- 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
- 1 egg yolk, diluted in 5 ml (1 tsp.) water.
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Season each pork medallion with salt, pepper and thyme.
- In a hot skillet, sear medallions coated with Mycryo butter or in the fat of your choice for 2 minutes on each side, until nicely colored. Then leave to cool.
- On the work surface, cut the puff pastry into 4 6'x 6' squares.
- On each pastry square, place a medallion, then close by folding the edges to form a roll.
- Place the medallions on a baking sheet lined with a silicone mat or parchment paper.
- Brush the top of each roll with a little egg yolk and bake for approximately 20 to 25 minutes, the time required to reach an internal meat temperature of 63°C (145°F).
- Let the meat rest for 2 minutes before slicing in half and serving.
