Pork Tenderloin Baked in Pastry Filetto Di Maiale E Prosciutto In Crosta - Cuisine Magazine - From N
This is a recipe for a special occasion, whether you are cooking at home or eating in a trattoria. It is the Italian version – a poor man’s version, perhaps – o
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Cooking tools:
- Kitchen scale
- Rolling pin
- Pastry brush
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Whisk
Ingredients
- 450g pork tenderloin
- 1-3 teaspoons freshly chopped rosemary
- 10 slices of Parma ham (prosciutto di Parma)
- 1 large egg, beaten, to glaze
- sea salt
- freshly ground black pepper
- PASTRY
- 200g Italian ‘00’ flour
- 100g unsalted butter, diced
- about 2 tablespoons ice-cold water, to bind
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