Pork Wellington

OH for the Love of Food & Booze

2 to 3lb pork tenderloin- plain or pre seasoned depending on your preference.

1 sheet of frozen puff pastry, thawed

1 c of Bella mushrooms, sliced

1 shallot, chopped

2 cloves of garlic, chopped

2 to 3 sprigs of thyme

4 to 5 slices of good provolone cheese

½ cup shredded Parmesan cheese

Salt and pepper

2 tbsp olive oil

1 tbsp of butter

1 egg

Parsley to garnish (optional)

Preheat oven to 375

If your tenderloin is pre seasoned or marinated skip over salting it. Other wise season the pork generously with salt and pepper.

Heat a cast iron skillet on high. Add your olive oil and butter to the skillet and sear the tenderloin on ALL sides.

Once seared, set it aside to rest.

Sauté your shallot and mushrooms until browned and cooked completely, add more olive oil if needed. Season with salt and pepper. Next, add in your garlic and thyme. Cook for 1 to 2 minutes longer.

On a parchment lined baking sheet, lay out the puff pastry. Spoon the mushroom mixture in the middle of the pastry, leaving room at the edges. Top with Parmesan and then provolone.

Then place the seared tenderloin on top of that and carefully wrap the puff pastry around it. Pinching the seams.

Turn the Wellington seam side down. Cut 3 to 4 slits in the top of the pastry to allow steam to escape.

Whisk your egg and brush over the top of the pastry. Garnish with chopped parsley and more Parmesan if desired and bake 30 to 35 minutes. Check at 25 min to be sure pastry isn’t getting too brown.

Let the Pork Wellington rest covered with foil for 5 to 10 minutes before slicing and serving.

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