Roulade of pork tenderloin

Description

Good option for a Sunday family dinner or festive dishes:) I love meat rolls with mushrooms, but now my husband not mushrooms, so I had to improvise - pork tenderloin goes well with apples and mustard!

Ingredients

Pork

600 g
Apple

1 pc
Onion

1 pc
Sugar

1 tsp
Lemon juice

2 tbsp
The dough is flaky unleavened

1 pkg
Mustard

4 tbsp
Thyme

4 sprig

Cooking

Defrost the dough

While the pastry is defrosting, prepare the ingredients for the filling - finely chop the onion, Apple by rubbing on a coarse grater

Simmer Apple and onions in butter, add sugar and lemon juice. On low heat and the lid to burn it shouldn't, but if it dries you can gradually add water. Brought to softness

At that time, prepare the meat: tenderloin disclosed by the owner, beats the under cling film, salt, pepper

The filling is evenly spread on the meat, wrap roll, fry in a hot pan. Optionally, before roasting to bond/to tie, but I didn't do anything, just fried first seam side down and he grabbed. Remove from the pan, allow to cool a little.

While the meat is cooling roll out the dough. I always rolled on baking paper, and then transfer the dish to a form

The cooled roll call mustard (regular Russian spicy), do not regret:) and sprinkle with thyme

Suscipiam the edges of the dough (well suscipiam, I eventually went though and looked pretty), grease with egg, do not forget to pierce the dough

Put into the oven for 40 minutes at 180-200 degrees. I can't say, I have a gas without the thermometer). Incision not had time to photograph, some of the plates at the speed of sound???? the taste turns out very tender and juicy, the meat is soft and juicy. Bon appetit!

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