Preparation of the recipe

1. Preheat oven to 180°C
2. Heat a frying pan with olive oil and fresh thyme then sear the pork tenderloin on each side to colour it and start the cooking. This will take a good ten minutes.
3. Then cut open the meat lengthwise, salt, pepper and stuff with the Fourme d'Ambert. Cut into two equal parts.
4. Brush the sheets with olive oil.
5. Place the pork in the middle and close up.
6. Turnover and place on a baking tray.
7. Bake for about 15 minutes depending to the oven. The brick pastry must be well browned and crispy.