Picture from Days of Jay
Serves 4
Ingredients
500g Pork tenderloin
1T Vegetable oil
2T Butter
250g Mushrooms, diced
1ea Red onion, finely diced
1ea Bunch of fresh thyme, leaves only
50ml White wine
250g Puff pastry
6ea Slices of prosciutto or Parma ham
1T Mustard
1ea Small bunch of fresh sage, leaves chopped
1ea Egg, beaten
Sea salt and black pepper
For the mustard sauce
2T Butter
1ea Onion, finely minced
2T Mustard
125ml Chicken stock
125ml White wine
50ml Heavy cream
1t Dried thyme
Sea salt and black pepper
Process
Sear the meat
Heat the oven to 425F
Remove any silver skin from the tenderloin
Trim off any thin end
Season the tenderloin well on all sides with salt and pepper
Heat the oil in a large frying pan
Sear the pork on all sides
Set aside
Sauté the Vegetables
Turn the heat to medium high and melt the butter in the frying pan
Cook the mushrooms, onion, and thyme until softened and golden brown, about 8 minutes
Season with salt and pepper
Deglaze the pan with white wine, scraping up any browned on flavor from the pan with a wooden spatula
Cook until the liquid has evaporated
Remove from the heat and set aside to cool
Roll and Wrap in Pastry
Roll out the pastry to approximately 30x30cm
Lay the slices of prosciutto on top, slightly overlapping
Brush with mustard
Sprinkle with the sage leaves
Spread the mushroom and onion mixture evenly over the prosciutto
Place the pork on top of the mushrooms
Roll up the pastry, tucking the ends underneath
Decorate and Glaze
Transfer to an oven tray lined with parchment paper
Decorate with any pastry offcuts if you like
Brush well with the beaten egg
Cook the Pork Wellington
Bake in the preheated oven for 30-35 minutes until golden brown and an internal thermometer reads 160F
Reduce the sauce
Stir in the mustard and cook for 1 minute
Pour in the chicken stock and white wine
Bring to a simmer, stirring, then stir through the cream and thyme
Cook for 5 minutes until thickened slightly
Season to taste with salt and pepper
Remove from the heat and cover to keep warm
Slice and serve
When the pork is cooked, remove from the oven and allow to rest for 5 minutes
Cut with a serrated knife
Serve with green beans and creamy mustard sauce
