Pork Tenderloin in Dough – Morel Pistachio Stuffing

For the filling, soak the morels in warm water, changing the water a few times.

Chop half the mass of raw ham. Remove the skins from the pistachio kernels, chop coarsely.

Squeeze the morels well and chop them. Finely chop onion, garlic and parsley, sauté all three in butter, then add chopped prosciutto and morels, continue to sauté for 2 to 3 minutes, add pistachios, cool.

Beat the egg, add 3/4 of the mixture (keep the rest for brushing) with the cream cheese to the filling form, season and mix very well.

Preheat the oven to 200 degrees.

Dry the fillet, season with bell pepper, paprika and a little salt, brush with mustard and wrap with the remaining slices of raw ham (the meat is not browned because in this way it draws less juice during baking).

Lay out the dough, cut a 2-3 cm strip small on the long side for the garnish and set aside. Spread the filling evenly on the dough, leaving a margin of about 15 mm all around, and brush it with water. Wrap the fillet in the dough, first wrapping the long sides, then place it on the baking sheet lined with parchment paper with the dough seam facing down.

Cut out decorations from the dough strip and stick them on the dough with water. Finally, brush everything together with egg and prick with a fork 5-6 times to let the steam escape.

Put the baking tray in the middle of the oven.

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