Makes 1 Pork Wellington, Serves 4-6 people

Ingredients

• 1.5# Pork Tenderloin
• 1 sheet Dairy-Free Puff Pastry, thawed
• 4 oz Prosciutto, thinly sliced
• 1 Tbsp Dijon Mustard
• 2 Tbsp Garlic-Infused Olive Oil
• 8 oz Button Mushrooms, washed and diced
• 1 Large Shallot, diced
• 1 Egg, beaten
• 1 Tsp Dried Thyme
• Salt
• Black Pepper

Directions

1. Season pork tenderloin with salt, pepper, and dried thyme. Set aside
2. In a heavy-bottom skillet, saute shallots and mushrooms in oil until mushrooms have released their water and turn golden brown. Remove from pan and set aside.
3. Place seasoned tenderloin in hot pan and brown on all sides. Remove from heat and set aside.
4. Roll out puff pastry so that it is as long as the tenderloin, and wide enough to completely wrap around it.
5. Place slices of prosciutto on puff pastry to create a thin layer of prosciutto. Spread Dijon mustard over prosciutto and puff pastry.
6. Spread shallot/mushroom mixture over puff pastry in an even layer.
7. Insert meat thermometer into thickest part of tenderloin so that the thermometer sticks out of the end.
8. Place tenderloin onto puff pastry onto mushroom layer and roll up puff pastry around tenderloin.  Brush end of puff pastry with beaten egg to seal.
9. Place Wellington, seam down, onto a parchment lined pan. Brush pastry with egg wash and slash top 3-4 times to create steam vents.
10. Cook in pre-heated 425°F oven for 20-30 minutes, or when the internal temperature reaches 145°F.
11. Remove of oven and allow to rest 3-5 minutes before slicing.

Notes

• 145°F is for Medium-Rare finish, cook to 160°F for Medium Finish.