Whisk the oil in a shallow bowl with pepper and lime zest. Pull the fillet all around through the spice oil and marinate in it (with cling film with the lid closed ) for one night in the refrigerator. (Note Michelle: Does not have to pull the entire night. After just a few hours, the lemon flavor is very intense) 2. Defrost the puff pastry.
3. remove the meat from the spice oil and drain a little bit. Pour the oil with the spices into a hot frying pan and brown the fillet all over. Season the meat with salt and let it cool down. 4.
4. mix the powidl with 2 egg yolks and the breadcrumbs.
5. roll out the puff pastry carefully and evenly on a floured surface (a little bit wider and longer than the pasta walker). Do not press the dough in the process so that the individual layers are not destroyed.
Place the slices of ham in the middle of the dough and spread a thick layer of Powidl on top. Place the pork fillet on top and also spread thickly with Powidl. Fold the ham slices over the fillet.
Stir the remaining egg yolk and brush the dough around the fillet with it. Fold the bottom half of the dough over the fillet (cut the edge too wide), press firmly until smooth and continue rolling until the fillet is completely wrapped in dough. Also cut the overhanging top edge of dough into small pieces. Firmly press the dough to the right and left of the fillet with the edges of your hands.
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