Pork Tenderloin And Bundled Together With Jeropiga

• 1 pork tenderloin
• 1 garlic cloves
• salt
• pepper
• 1 tablespoon rosemary
• 2 tablespoons margarine
• 1 fresh mushrooms pack of
• 1 package cream
• 1 eggs
• 1 puff pastry pack of fresh
• 1 can pate pork
• 1 cup jeropiga liquor

1. Season the tenderloin with chopped garlic, salt and pepper and leave to marinate for 30 minutes.
2. In a saucepan, pour the butter and turn on the stove.
3. Place the tenderloin and let it brown on both sides (at low heat to avoid burning the butter).
4. Cool off with the cup of Jeropiga and let ascertain slowly for 5 minutes.
5. Roll out the pastry dough on the counter and spread with pate in the place where you put the meat (leave space without pate and then join the mass ends).
6. Remove the meat from the pan and place in the dough.
7. Reserve the sauce casserole.
8. Fold the dough in order to wrap the meat.
9. With the beaten egg, brush the dough.
10. Place a refractory container brushed with olive oil and bake at 360u0b0F for 40 minutes.
11. In the middle of cooking, if the puff pastry is already gold, cover it with a sheet of silver paper .
12. Place the casserole with the sauce again on the stove.
13. Wash the fresh mushrooms, laminate them finely and add it in the casserole.
14. Let it saute over low heat.
15. Finally, add the cream and season with a pinch of salt, freshly ground pepper and nutmeg.
16. When the meat is ready, pour the sauce of mushrooms around and serve garnished with baked rice, pre-fried small potatoes in the oven and lettuce salad, carrot and radish.

pork tenderloin, garlic, salt, pepper, rosemary, margarine, mushrooms pack, cream, eggs, pastry pack, pork, jeropiga liquor

Taken from www.yummly.com/recipe/Pork-Tenderloin-and-bundled-together-with-Jeropiga-2055956 (may not work)