Pork Tenderloin Wrapped in Potato Puff Pastry

For the pork tenderloin wrapped in potato puff pastry, boil the potatoes in salted water until soft, peel and press through the potato ricer while still warm. Cut the bacon into cubes, brown briefly and mix into the potato mixture.

Finely chop parsley, add with diced carrots and season with salt, pepper and grated nutmeg and stir well. Season lung roast with salt and pepper and sear on all sides.

Roll out puff pastry and spread potato mixture evenly. Place roasted pork tenderloin in the center, fold the dough over from the two long sides to form a roll and place on the baking paper.

Bake in the oven at 170 °C for about 30 minutes. Let rest for approx. 10 minutes (covered with aluminum foil) before serving!

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