Pork tenderloin stuffed crust

In a pan, gently sauté the onion in a tablespoon of olive oil and butter.

Add the mushrooms and stir for a few minutes, add the zest of the lemon, a tablespoon of lemon juice, chopped parsley, crumbled bread crumbs and stir carefully.

Add salt and pepper liberally.

Remove from heat and let cool.

Remove the two pieces of tenderloin any filaments of fat, incideteli deeply lengthwise, but do not cut them, open them and appiattiteli with meat tenderizer.

Add salt and pepper and sprinkle the rest of the lemon juice.

Split the mushroom mixture into two pieces and sprinkle over the meat.

Then place a fillet on top of each other and pressateli well so that form a single block.

Flatten the pastry making a rectangle measuring five inches longer than the meat and three times larger.

Place the fillet in the center of the double dough, moisten the edges with a little water and ripiegateli toward the Center, as well as pay for the two ends.

Press well because the pasta package is hermetically sealed.

Decorate with any pasta trimmings and spennellatela with beaten egg.

Preheat oven to 200 degrees and cook for 30 minutes.

Lowered to 180 degrees and continue baking for 45 minutes.

If the dough gets too Brown cover with aluminum foil to prevent burning.

Remove from oven, let stand 10 minutes, cut the tenderloin into slices and crust form recompose on the serving dish.

Accompanying wines: Lagrein Trentino DOC, Chianti Montalbano DOCG, Cannonau Di Sardegna DOC.