Pork tenderloin is one of the most valuable types of pork meat. It has universal application. You may stew it with onions, fry or roast it.

Today I would like to share with you a recipe for roast pork tenderloins in French pastry. Prepare it with steamed vegetables or fresh salad, and we have an excellent, impressive meal, which is not so difficult to prepare.

Ingredients:
1 pork tenderloin
1 pack of chilled French pastry
7 dried tomatoes
6 slices of Parma ham
100g of mozzarella cheese
a fistful of basilica leaves
4 sprigs of rosemary
2 tablespoons of olive oil
2 tablespoons of sesame seeds
2 tablespoons of milk
salt and pepper

Clean the pork tenderloin thoroughly, spice it up with salt and pepper, and wrap it with rosemary and olive oil in aluminium foil. Leave in the fridge for at least 3 hours. Slice the mozzarella cheese and cut the dried tomatoes.

Heat the oven up to 200C. Cover a baking sheet with baking paper.

Unroll the French pastry and put onto it the slices of Parma ham, mozzarella cheese, dried tomatoes and basilica leaves. Remove the rosemary from the tenderloin. Fry the meat. Chop the rosemary and add to the basilica leaves. Put the meat onto the herbs and roll with the French pastry. Remove the excess French pastry, stick the edges together and put it on the baking sheet. Nick the top with a sharp knife in a couple of places. Spread some milk on it and sprinkle with sesame seeds. Bake for 10 minutes, then lower the heat to 180C and bake for 25 minutes.

Enjoy your meal!