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Pork Tenderloin wellington sliced into pieces.

Pork tenderloin wellington

Pork tenderloin stuffed with mushrooms and sage and wrapped in puff pastry
5 from 1 vote
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine French
Servings 4 people
Calories 697 kcal

Equipment

Ingredients
 

  • 450 grams (1 lb) pork tenderloin
  • 320 grams (11.3 oz) puff pastry (or one frozen sheet)
  • 2 shallot finely diced
  • 1 tablespoon sage
  • 4 chestnut mushrooms finely diced
  • 4 dried porcini mushrooms finely diced
  • 4 slices proscuitto
  • 1 egg
  • 30 ml (1 floz) double cream
  • 100 ml (3 floz) white wine
  • 75 ml (2.5 floz) reserved mushroom water
  • 1 tablespoon dijon mustard
  • 2 tablespoon butter

Instructions
 

  • Soak the porcini mushrooms in boiling water for 10-15 mins (and keep the water). Sautée the fresh mushrooms and 1 shallot in butter until cooked before adding the porcini, and then keep the heat on medium/low until all the moisture evaporates. Now transfer to a bowl and cool completely (in the fridge/freezer if necessary). Set the pan aside but don’t clean it as we will reuse it for the sauce.
    mushroom sage filling
  • Trim any silver skin from the pork tenderloin and make a slit all the way down the middle lengthwise with a knife. Stuff the slit with the cooled mushroom filling and reform it together. Wrapped in clingfilm to help keep its shape.
  • Roll the pastry out into a rectangular shape big enough to fit around the pork tenderloin. Score a crisscross pattern on the pastry lightly with a knife and then flip over and place onto a baking tray.
  • Lay the prosciutto slices directly on the pastry.
    lay the proscuitto on the puff pastry
  • Place the stuffed pork loin lengthways onto the prosciutto and puff pastry. Lift up each long side around the loin, pressing together the edges and brushing seams with egg wash. Then roll the 2 short sides up and press them together to form a parcel, tucking in the sides and sealing with more egg wash, trimming any excess. Brush all over with an egg wash.
    Puff pastry pork wellington rolled and ready to bake.
  • Bake at 425F /220C for 20 minutes until golden, then remove to a cooling rack for 15 minutes.
    Pork wellington on a cooling rack.
  • Meanwhile, make the sauce. Heat the same pan used to make the stuffing and melt some butter into it. Add diced shallot and sauté for 1 minute until soft. Deglaze with the white wine, then add the reserved porcini water and cream before leaving it to reduce by ⅓ and stirring in the mustard.
  • Slice up the pork wellington and drizzle in the mushroom cream sauce.
    Pork tenderloin wellington

Nutrition

Calories: 697kcalCarbohydrates: 42gProtein: 33gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 130mgSodium: 384mgPotassium: 714mgFiber: 2gSugar: 3gVitamin A: 191IUVitamin C: 1mgCalcium: 57mgIron: 4mg
Keyword pork tenderloin wellington
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