Trim the pork tenderloin, season with salt and pepper. Heat a little vegetable oil in a large frying pan and brown the meat all over. Wrap the seared pork tenderloin with bacon slices (barding). Spread out the defrosted puff pastry, wrap the pork fillet in it.
Brush the edges with beaten egg so that the dough sticks well. Place on a baking tray slightly moistened with water and prick the top of the pastry a few times with a fork. Brush the dough with beaten egg. Cook in the oven at 190 °C for 20 to 30 minutes.
In the drippings of the meat pan, fry 1 onion cut into small pieces, extinguish with beef broth, add crème fraîche and Gorgonzola. Season the sauce with pepper.
For the rösti: Peel the potatoes and grate them coarsely in a baking dish lined with a kitchen towel. Press as much liquid as possible out of the potato mixture using the towel and place it again in the baking dish. Season with salt and pepper, add marjoram, finely chopped onion and garlic. Fold in the flour and finally the egg.
Heat a little oil in a non-stick frying pan and place small mounds of potatoes in the hot fat using a tablespoon. Press the piles smooth and roast them for about 5 minutes, turning them frequently. Place rösti on paper towel to drain off excess fat.
Cut pork tenderloin in bacon puff pastry coating into 2, 5 cm slices. Serve with the sauce and potato roesti decoratively anr
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