Miele H6800BM, Operating And Installation Instructions

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Pork en croûte
Serves approx. 4
2 pork tenderloin (300 g each)
Salt, pepper and paprika
50 g butter
75 g streaky bacon,
diced
1 onion, diced
400 g sliced white mushrooms
4 tomatoes (tinned)
1 tbsp chopped parsley
Approx. 450 g puff pastry (frozen)
For glazing:
1 egg yolk
4 tbsp milk
Method
1. Season the pork with salt, pepper
and paprika. Fry in the butter to seal,
then remove from the pan.
2. Sauté the onions and bacon in the
same pan. Add the sliced mushrooms
and the chopped, drained tomatoes.
Simmer and season with salt, pepper,
parsley and paprika.
3. Roll the pastry out on a floured
surface, and make 2 rectangles 30 cm
x 20 cm. Place a piece of pork in the
middle of each one. Spoon the
mushroom mixture onto the meat. Wrap
the pastry around the meat to make a
parcel, pinching the edges to seal it.
Make leaf shapes out of the scraps of
pastry to decorate.
4. Place the parcels on a damp glass
tray, and glaze them with a mixture of
egg yolk and milk. Bake until golden.
5. Cut each parcel in half, then serve.
Settings
Automatic programmes \ Meat \ Pork \
Pork en croûte \ Roast
Duration: Approx. 30 minutes
Fan plus
Temperature: 180–200 °C
Shelf level: 1
Duration: 30–35 m pre-heating
Core temperature when using the food
probe: 70 °C
Meat recipes
173