Pork fillet in crust with gin

Hello, since you haven’t heard from me for a while, I thought I’d come back with a bang by offering you a delicious recipe … pork fillet in crust with gin.

I am very lucky because I have friends who are good cooks, often invite me around for lunch or dinner and also authorize me to share their recipes with you … thanks Marta!

Ingredients:

• 700 g of pork fillet
• 2 cups of very aromatic gin
• some slices of bacon
• a roll of puff pastry
• one egg yolk
• 1 clove of garlic
• butter
• pepper
• salt
• A syringe (strange I know but soon you will understand why it is needed for!)

Preparation

The first thing to do is to inject all the gin into the fillet with the help of a syringe, piercing it in several places. Once this operation is finished, the fillet should be left to rest in the fridge for at least 3 – 4 hours.

Once the “marinade” is finished, add salt and pepper to the fillet and brown it in a pan with a knob of butter and a crushed clove of garlic.

Let the fillet cool down.

At this point, line the fillet with the slices of bacon, and then roll it into the puff pastry.

Make a few incisions on the puff pastry to allow the fillet to “breathe”, brush it with the egg yolk and put it in the oven (the oven must be pre-heated) at 150°C

Cook for about 1 hour; to obtain the final browning, increase the oven temperature to 200°C for the last 5 minutes of cooking.

Serve hot with a side dish of mushrooms or baked potatoes!

And what do you drink? If you like to dine with gin, I suggest the newcomer to the Enolike house and that is the Maxi Milian Gin if you prefer to dine with wine, I suggest a classic Chianti like that of the Le Masse di Lamole winery or a bland like the Rondon red. of Colmello Di Grotta

Enjoy your meal and let me know if you liked it!

ciao

Monica