Makes 1 Pork Wellington, Serves 4-6 people
- 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
- Black Pepper
- Season pork tenderloin with salt, pepper, and dried thyme. Set aside
- 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.
- Place seasoned tenderloin in hot pan and brown on all sides. Remove from heat and set aside.
- Roll out puff pastry so that it is as long as the tenderloin, and wide enough to completely wrap around it.
- Place slices of prosciutto on puff pastry to create a thin layer of prosciutto. Spread Dijon mustard over prosciutto and puff pastry.
- Spread shallot/mushroom mixture over puff pastry in an even layer.
- Insert meat thermometer into thickest part of tenderloin so that the thermometer sticks out of the end.
- 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.
- Place Wellington, seam down, onto a parchment lined pan. Brush pastry with egg wash and slash top 3-4 times to create steam vents.
- Cook in pre-heated 425°F oven for 20-30 minutes, or when the internal temperature reaches 145°F.
- Remove of oven and allow to rest 3-5 minutes before slicing.
- 145°F is for Medium-Rare finish, cook to 160°F for Medium Finish.