Pork tenderloin in puff pastry with cep stuffing


30 g dry ceps

150 g onions

80 g smoked bacon

4 pork tenderloins (about 600 g) with no fat or veins

2 tbsp vegetable oil


UBENA ground white pepper

1 tbsp UBENA parsley

8 sheets of frozen puff pastry

flour for the pastry board

margarine for coating the baking tin

1 egg yolk

1 tbsp cream

  • For: 4 portions
  • Preparation time: 25 min.
  • Difficulty: medium

How to prepare

Products used in this recipe

Ground white pepper Read More
Parsley Read More