* 200 g puff pastry
* 500 g pork tenderloin
* 2 tablespoons mustard
* Paprika
* rosemary
* thyme
* 3-4 cloves of garlic
* 2 tablespoons olive oil
We mix the mustard with garlic and the other spices, then with the oil forming a paste like a mayonnaise.
With this paste we grease the meat, which we wrap in foil and refrigerate for at least 1 hour.
Remove the meat from the foil and put it in a pan with a little hot oil and lightly fry it on all sides.
Remove on an absorbent towel and leave to cool.
The puff pastry sheet, we spread it a little with the rolling pin, if necessary. With a sharp knife, we will cut on the side edges 1-1.5 cm wide strips.
We put the piece of meat in the middle of the sheet, between the 2 rows of strips. We start to "weave" the dough strips, bringing one strip over the piece of meat, overlapping them, so that they do not fall apart. At the end it will look like a 3 🙂 braid
Grease with egg yolk, sprinkle with sesame seeds
and put in the oven over low heat until lightly browned on top and the meat is ready.
Serve hot with a duchesse potato garnish .
