Here’s the full recipe for **Pork Wellington**:
### **Ingredients**:
– 1 pork tenderloin (about 1.5 lbs)
– 1 sheet of puff pastry, thawed
– 2 tbsp Dijon mustard
– 8 oz cremini or button mushrooms, finely chopped
– 1 small shallot, finely chopped
– 2 cloves garlic, minced
– 2 tbsp butter
– 2 tbsp fresh parsley, chopped
– 4 slices prosciutto
– 1 egg (for egg wash)
– 1 tbsp milk or water (for egg wash)
– Salt and pepper, to taste
– Flour (for dusting)
### **Instructions**:
1. **Prepare the Pork**:
– Preheat oven to **400°F (200°C)**.
– Season the pork tenderloin with salt and pepper.
– Sear it in a hot pan with a little oil until browned on all sides (about 2-3 minutes per side).
– Remove from heat and brush with **Dijon mustard** while still warm. Let cool.
2. **Make the Mushroom Duxelles**:
– In the same pan, melt butter over **medium heat**.
– Add **mushrooms, shallots, and garlic**, cooking until moisture evaporates (about 10 minutes).
– Stir in **parsley**, season with salt and pepper, then let it cool.
3. **Assemble the Wellington**:
– Lay a large sheet of plastic wrap on a flat surface.
– Arrange **prosciutto slices**, slightly overlapping.
– Spread the **mushroom duxelles** evenly over the prosciutto.
– Place the **cooled pork** on top and carefully roll it up tightly using the plastic wrap. Twist the ends to secure and chill for **15-20 minutes**.
4. **Wrap in Puff Pastry**:
– Roll out the **puff pastry** on a lightly floured surface.
– Unwrap the pork and place it in the center of the pastry.
– Wrap the pastry around the pork, sealing the edges with a bit of water.
– Place seam-side down on a baking sheet lined with parchment paper.
5. **Egg Wash & Bake**:
– Mix **egg** with **1 tbsp milk or water**, then brush over the pastry.
– Score the top lightly with a knife for decoration.
– Bake for **25-30 minutes**, or until golden brown and the internal temperature reaches **145°F (63°C)**.
6. **Rest & Serve**:
– Let it rest for **10 minutes** before slicing.
– Serve with a side of roasted vegetables, mashed potatoes, or a rich red wine sauce.
Enjoy your **Pork Wellington**! Let me know if you need any modifications.
