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Pork tenderloin with raclette cheese & wild boar prosciutto in crust


For 6 people

For the shortcrust pastry:

200g flour

1/2 teaspoon of salt

70g butter

1 beaten egg

1 tablespoon of lemon juice


For the filling:

500g pork fillet

4 slices of raclette cheese

70g wild boar prosciutto

1 egg yolk

Olive oil

Salt and pepper


1. To make the shortcrust pastry: Mix the flour, salt, and butter cut into pieces in the bowl of your food processor. When the dough becomes sandy, add the beaten egg and lemon juice. Add water little by little until the dough forms a ball. Knead it by hand for a few moments, form a ball, and refrigerate for 30 minutes. After 30 minutes, preheat the oven to 200°C (th 7).

2. Remove the pork fillet from the refrigerator 30 minutes before cooking. Heat the olive oil. Salt and pepper the pork fillet, and brown it over low heat on all sides for 10 minutes in olive oil. Remove it and let it cool.

3. To finish, remove the pastry from the refrigerator and roll it out. Place the prosciutto and raclette cheese slices on the bottom. Place the cooled fillet on top. Wrap everything up, decorate and brush with egg yolk. Bake for 30 minutes. Allow it to cool for 10 minutes before serving. I served this filet mignon en croûte with a small green salad.