Pork Wellington

• Meat

  • 1 (1 1/2 pound pork tenderloin
  • 4 oz Prosciutto

• Produce

  • 8 oz Mushrooms
  • 1 Shallot

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 1 sheet Puff pastry dough
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

Found on selfproclaimedfoodie.com

Description

Ingredients

• 1 (1 1/2 pound) pork tenderloin
• salt, pepper, dried thyme, as desired
• 1 sheet puff pastry dough
• 4 ounces thinly sliced prosciutto
• 1 tablespoon dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon butter
• 8 ounces mushrooms, diced
• 1 shallot, diced
• 1 egg, beaten

Directions

• Preheat oven to 425 degrees F.
• Season pork tenderloin with salt, pepper, and dried thyme. Set aside.
• Roll out thawed puff pastry dough so that its as long as your tenderloin and wide enough to fully wrap around it.
• Arrange the prosciutto so that there is a thin layer covering the dough. Spread dijon mustard over the top.
• In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
• Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.
• Spread sautéed mushroom mixture on top of the prosciutto in a single layer. Add seared tenderloin. Insert meat thermometer into the thickest part of the meat at the end - the thermometer will be able to stick out even after rolled. Roll tenderloin in dough and seal the edge with the beaten egg. Place the wellington on a parchment lined or stone baking sheet, seam side down. Brush top of dough with egg wash and cut slits in the top to release steam.
• Cook in preheated oven for 20-30 minutes. Remove from oven when the internal temperature has reached between 145 degrees F (medium rare) and 160 degrees F (medium). Allow meat to rest 3 minutes before slicing. Enjoy!