The new way to cook pork tenderloin, which conquers the world!
Ingredients:
puff pastry: 700 g (25 oz)
mustard: 50 g (1.8 oz)
butter: 400 g (14 oz)
rosemary: 20 g (0.7 oz)
pork tenderloin: 1 kg (2 lb)
black pepper: 5 g (0.2 oz)
salt: 5 g (0.2 oz)
prosciutto: 100 g (3.5 oz)
onion: 1 pc
mushrooms: 200 g (7.1 oz)
black pepper: 3 g (0.1 oz)
salt: 3 g (0.1 oz)
eggs: 1 pc
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