Pork Mignon en croute   Print Author: Bouchon Bistrot Serves: 4 Ingredients 2 pork fillets (400g each approx.) salt and black pepper 1 egg white 200ml double cream 1 savoy cabbage 100g crepinette (caul’s fat) 4 sage leaves 200g puff pastry egg yolk and milk (to seal pastry case) Method Clean the pork fillets, removing the sinews and fat and trim the ends (reserve all the trimmings). Cut each fillet in half to make 4. Season to taste, pan fry … Continue reading Pork Mignon en croute