Pork tenderloin stuffed with crusted frittata
Instructions
Open the book deeply incidendolo fillet lengthwise and appiattitelo with meat tenderizer.
Salt lightly.
Prepare omelet: cut the onion into thin slices and FRY in a tablespoon of oil.
Beat 4 eggs, add salt and pepper to taste and Parmesan to taste.
Together with the onion mixture and mix.
Cook the omelette.
When the omelet is ready, place on the thread: roll it.
Roll out the pastry and put the thread: take a roll, trying to tighten the sides of the dough, so that when it opens.
Use the egg yolk that remained there to brush the surface of the pastry.
Bake in preheated oven at 180 degrees for 45 minutes while covered in the thread for the first 35 minutes.
Ingredients and dosing for 4 persons
- 1 pork fillet 600 g's
- 5 eggs
- 1/2 onion
- Olive oil
- Salt
- Pepper
- Parmigiano-reggiano
- 1 roll of frozen puff pastry