Sirloin Wellington my way

Ingredients\/strong>\/p>

1 piece of pork tenderloin
1 sheet of puff pastry
1 pack of bacon rashers
1 medium onion
Salt
Black pepper
De La Vera sweet paprika
1 egg
Olive oil
Pepper sauce\/p>

Method\/strong>\/p>

Season the sirloin, make a couple of cuts on both sides and brown it over low heat in the pan with a drizzle of olive oil. When it is well browned, cut the onion and toss it in the same oil from the sirloin. Place a sheet of baking paper on a glass or clay tray and then spread out the puff pastry. Put the overlapped bacon rashers on the tray, stretched out side by side together until you reach the end of the pastry, put the sautéed onion on top and then top it with the sirloin. Finally, first cover the sirloin with the bacon rashers you put down and then close with the puff pastry, as if it were an envelope, on both ends. Glaze the pastry with egg and put it in the oven, which is pre-heated to 250 degrees. Let it cook in the oven for about 40 minutes, until golden brown. Finally, add the pepper sauce.\/p>