Pork Wellington

Yes, yes and thrice yes! Make this, make it all the time. Absolutely delicious.

Ingredients

• 500g pork tenderloin

• 1 tbsp vegetable oil

• 2 tbsp butter

• 250g mushrooms, finely diced

• 1 red onion, finely diced

• Small bunch fresh thyme leaves only

• 50ml white wine

• 250g puff pastry

• Sliced prosciutto

• 1 tbsp Dijon mustard

• Small bunch fresh sage leaves chopped

• 1 egg, beaten

• Sea salt and black pepper

Method

1. Heat the oven to 220°C.

2. Remove any silver skin from the tenderloin and season with salt and pepper.

3. Heat the oil until very hot, sear the pork on all sides and set aside.

4. Turn the heat to medium and melt the butter in the pan.

5. Cook the mushrooms, onion and thyme until softened, around 8 mins.

6. Season with salt and pepper, deglaze the pan with the white wine and cook until the liquid has evaporated.

7. Remove from the heat and set aside to cool.

8. Roll out the pastry and lay the slices of prosciutto on top, slightly overlapping.

9. Brush with the mustard, sprinkle with the sage leaves, then spread the mushroom and onion mixture evenly over the prosciutto.

10. Place the pork on top and roll up the pastry, tucking the ends underneath.

11. Brush well with the beaten egg.

12. Bake in the preheated oven for 30-35 minutes until golden brown.

13. Remove from the oven and allow to rest for 5 mins before cutting.