Pork Tenderloin in Puff Pastry

Sear the pork tenderloin all over in hot olive oil and season with salt, pepper and paprika.

Peel the garlic, press it into the pan with the meat, toss briefly, then remove the fillet from the pan and set aside.

Finely chop the parsley and slice the spring onions into rings.

Sauté the mushrooms, spring onions and the remaining pan fat in the pan for about 2 minutes and season with salt, pepper and paprika.

Transfer the mushroom mixture to a bowl and mix well with Parmesan, parsley and 2 egg yolks.

Roll out the puff pastry on a floured work surface and cut off two strips for decoration.

Preheat the oven to 180 °C (356 °F).

Place the pork fillet in the center of the pastry sheet and spread the mushroom-Parmesan mixture all around it.

Roll the puff pastry tightly, press the seam firmly, decorate with the pastry strips and brush everything with the remaining egg yolk.

Bake in the oven for about 20 minutes, until the puff pastry is golden brown and crisp.