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
salt
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