- ½ pork tenderloin,
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp mustard
- 150g/5¼oz frozen peas
- salt and freshly ground black pepper
- 100g/3½oz ready-made puff pastry
- 1 free-range egg, beaten
- Marinate the pork in the soy, honey and mustard for up to 12 hours.
- Heat the oven to 200C/400F/Gas 6.
- To make the pea purée, place the peas in a blender with a little salt and freshly ground black pepper. Add water to loosen if necessary.
- Roll out the puff pastry until it is slightly longer than the pork loin. Brush the edges with the egg wash, using a pastry brush. Fill with the pea purée, and top with the pork.
- Roll the pastry round to seal the pork in. Make sure it's completely sealed before cutting the ends off with a knife.
- Bake in the oven for 15-20 minutes or until cooked through and the pastry is risen and golden.
- Serve.