Josh’s Pork Wellington
Prep Time: 55m | Cooking Time: 20m | Total: 75m
Serves: 4
Ingredients
For the Pork:
1 pork tenderloin (1 to 1.5 pounds)
2 1/2 tablespoons olive oil (divided)
1 pound cremini mushrooms
2 tablespoons butter (unsalted)
1 medium shallot (minced)
1 clove garlic (minced)
1 teaspoon fresh thyme (chopped)
1/4 cup white wine
10 slices prosciutto (enough to cover tenderloin)
1 sheet frozen puff pastry (thawed and rolled to size to cover tenderloin)
2 to 3 tablespoons all purpose flour
For Brushing:
1 large egg yolk
1 tablespoon water
Lettuce Cook!
Brown the Pork:
Season the pork tenderloin with Kosher salt and freshly ground pepper.
Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Brown the tenderloin on all sides, turning with tongs to achieve an even color.
Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 F on an instant-read thermometer or about 8 to 10 minutes. Transfer the tenderloin to a plate or cutting board and allow to cool.
Make the Mushroom Mixture:
Chop mushrooms into a fine texture or use a food processor.
In a medium-size skillet, melt the butter and the remaining olive oil and the minced shallot and sauté for 2 minutes.
Stir in the chopped mushrooms, garlic, and thyme and continue to sauté until the mushrooms have exuded most of their liquid.
Using the white wine, deglaze the skillet to allow the caramelized bits to detach from the skillet. Stir well.
Continue cooking until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate and allow to cool.
Assemble the Pork and Mushrooms:
Place a large rectangle of cling film/plastic wrap on a cutting board or another work surface and create a sheet of prosciutto slices on top that overlap one another (so there are no gaps between them). You will wrap this prosciutto “blanket” around the tenderloin so make sure it’s large enough to cover the tenderloin.
Evenly spread 1/2 of the mushroom mixture over the prosciutto blanket.
Lay the pork tenderloin on top of the prosciutto and mushrooms. Spread the remaining mushrooms over the tenderloin.
Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.
Seal the plastic wrap tightly and twist the ends to make a compact cylinder. There shouldn't be any pork or mushroom mixture visible. Refrigerate for 15 minutes.
Assemble the Pork Wellington:
Preheat the oven to 400 F and have ready a baking sheet. Dust a cutting board or work surface with flour and roll out the puff pastry to a 12x18-inch rectangle (make sure the rectangle is big enough to cover the tenderloin).
Beat the egg yolk with the water and brush the egg mixture around the pastry edge.
Remove the tenderloin from the refrigerator, unwrap it removing the cling film/plastic wrap and lay the tenderloin on the pastry.
Wrap the pastry tightly around the meat. Fold and tuck the ends underneath the resulting bundle.
Brush the pastry with the egg wash. Transfer the Wellington to the baking sheet, seam-side down.
Bake for 20 minutes, turning the baking sheet half-way through. When the pork's internal temperature hits 140 F on an instant-read thermometer, take the Wellington out and let it rest for 10 minutes on a cutting board. The pastry should be an even golden color and flaky all around. If needed, give it 3 to 5 extra minutes.
Carve the roll into slices, serve and bask in the glory you’ve so rightfully earned.
https://www.thespruceeats.com/pork-tenderloin-wellington-2313633