Gluten-free pork tenderloin and croûte

This is an impressive dish for a dinner party with guests. The meat is wrapped in rice paper. Applesauce tastes good with it. This recipe is from Allen & Kearney’s book Healthy Eating Without Gluten.

Ingredients

2 pork tenderloins
4 large sheets of rice paper
beaten free-range egg to brush
applesauce (see recipe on the right)
For the marinade:
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
3 sprigs of parsley
1 sprig of thyme or fennel green
1 bay leaf
1 clove garlic, crushed
salt and freshly ground black pepper
For the mushroom and thyme filling:
50 grams onions, chopped
15 grams of butter
250 grams mushrooms, finely chopped
4 teaspoons fresh thyme leaves

Preparation

Mix the ingredients for the marinade in a bowl and let the pork tenderloin marinate for 3-4 hours.

Meanwhile, make the filling. Saute the onion in the butter until translucent. Turn the heat to high, add the mushrooms to the pan and fry them until they colour. Then add the thyme. Season with some salt and pepper.

Preheat the oven to 220°C.

Cut the pork tenderloins lengthwise and unfold them. Sprinkle them with some salt and pepper. Divide the filling over the pork tenderloins and fold them again.

Dip two sheets of rice paper in hot water for 5-10 seconds. Be careful, because the soft rice sheets tear easily. Lay them overlapping on a clean dry tea towel. Place one of the pork tenderloins on top. Fold the rice paper over the meat and make a neat package. Repeat this procedure with the remaining rice paper sheets and the second pork tenderloin. Place them on the baking tray.

Brush the parcels with beaten egg and put them in the preheated oven for 10 minutes. Reduce the oven temperature to 180°C and continue to bake for another 30 minutes until the meat is well cooked, but still tender and juicy and the rice paper is golden brown.

Serve the pork tenderloins sliced on preheated plates and top with some applesauce.