Sweet Piggy

Ingredients:

• 1 filet mignon/pork tenderloin


• 2 large onions


• 2 handfuls of brown cane sugar


• Raspberry vinegar


• Maple syrup


• Puff pastry


• Egg for glaze


• Salt & pepper


• Olive oil

 

 

• Prep time: 30 mins


• Oven time: Approx 30 mins at 220 (depends on thickness of tenderloin)

Picture:

Instructions: 

• Very finely chop the onions (I used a food processor)


• Heat a little olive oil in a medium saucepan and bung in the onions


• Scatter the brown sugar over the onions, then douse thoroughly in vinegar


• Cook the onions down until pinky-brown and sticky, leave to cool.


• Season the pork with a little salt and pepper, whilst heating a little oil in a frying pan


• On a high heat, sear the meat on all sides


• Lower the heat and cook the pork for a couple of minutes on each side


• Remove from pan and allow to cool slightly, so as not to melt the pastry


• Lay out the sheet of pastry and cover evenly in the onions, leaving a margin around the edges for sealing.


• Place the pork in the centre of the pastry and generously drizzle maple syrup all over it


• Fold the pastry over the meat to make a nice parcel, then glaze with beaten egg


• Place in the oven for around half an hour, until crisp and golden on the outside.