Pork Loin en Croûte

Ingredients

Finely chop the onion and carrot, then sauté them in a pan with a couple of tablespoons of olive oil.
Add the pork loin and sear evenly on all sides for about 10 minutes.
Deglaze the pan with the white wine, season with salt, and transfer the meat to a plate (set aside the cooking juices).
Allow the pork loin to cool, then remove any butcher's netting and wrap the meat tightly with the sliced pancetta.
Wrap the pork loin in the sheet of puff pastry.
Seal the pastry edges thoroughly. If desired, use leftover pastry scraps to create decorative strips on top.
Place the wrapped pork loin on a baking sheet lined with parchment paper, brush the surface with the beaten egg, and place in a preheated oven at 180°C (350°F).
Bake for 30 to 40 minutes at 180°C (350°F), or until the puff pastry is puffed and golden brown.
Transfer the pork loin to a serving platter, slice into portions, and serve accompanied by the reserved cooking juices blended into a smooth sauce.