Pork Wellington

Instructions

1. Prepare the pork
   Season the pork tenderloin generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side. Remove from heat, brush all over with Dijon mustard, and set aside to cool completely.
2. Make the mushroom duxelles
   In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the shallots and garlic, sautéing until softened, about 2 minutes. Add the finely chopped mushrooms and thyme, cooking until the mushrooms release their moisture and it evaporates, about 8-10 minutes. Pour in the white wine and cook until the liquid has evaporated. Season with salt and pepper, then set aside to cool completely.
3. Assemble the Wellington
   Lay a large piece of plastic wrap on your work surface. Arrange the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the pork. Spread the cooled mushroom mixture evenly over the prosciutto. Place the cooled pork tenderloin on top and use the plastic wrap to roll the prosciutto and mushroom mixture tightly around the pork. Twist the ends of the plastic wrap to secure and refrigerate for 20 minutes.
4. Wrap in pastry
   Preheat oven to 400°F (200°C). Roll out the puff pastry on a lightly floured surface to a rectangle large enough to enclose the pork. Unwrap the pork from the plastic and place it in the center of the pastry. Fold the pastry over the pork, trimming any excess, and seal the edges with egg wash. Make small slits on top for steam to escape. Brush the entire pastry with egg wash.
5. Bake the Wellington
   Place the Wellington on a baking sheet lined with parchment paper. Bake for 40-45 minutes until the pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C). Cover loosely with foil if the pastry browns too quickly. Let rest for 10 minutes before slicing and serving.
6. Make a simple sauce (optional)
   While the Wellington rests, make a quick sauce by deglazing the original searing pan with 1/2 cup of chicken stock and 2 tablespoons of brandy or wine. Reduce by half, then whisk in 1 tablespoon of cold butter. Strain and serve alongside the sliced Wellington.