I had some pork fillet and decided to give this a go as beef fillet is so expensive. I wasn’t disappointed it tasted so yummy and was a fraction of the cost. It was a pork feast with the parma ham too. Who doesn’t like crispy pasty filled with delicious flavours. It would make a great dinner party dish as you can pre make them like I did and then just pop them in the oven. We served a gravy with ours but to be honest it didn’t need it as the center was so moist without making the pastry soggy.

Ingredients (serves 2)

• 1 pork fillet, cut in half
• sprig of thyme, leaves picked
• 1 tbsp garlic oil (or olive and a small clove minced)
• seasoning
• 250g brown chestnut mushrooms, finely chopped
• 2 shallots, peeled and finely chopped
• 10-14 slices of parma ham
• 1 tbsp dijon mustard
• 1 pack of jus roll, ready to roll puff pastry
• milk for browning

Directions

1. Preheat oven to 180 degrees (fan).
2. Season pork tenderloin with salt, pepper, and garlic oil and thyme. Rub all over and set aside (leave it for as long as possible).
3. In a large skillet over high heat,  mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
4. Unwrap the pastry and cut down the middle so you have 2 rectangles.
5. Place the cooked mushrooms and shallots into a bowl and re heat the pan.
6. Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.
7. While the pork is resting lay the parma ham in a layer over the pastry  sheets and spread a layer of mustard.
8. Spread sautéed mushroom mixture on top of the prosciutto in a single layer. Add seared tenderloin.  Roll tenderloin in dough and fold over the ends. Place the wellington on a parchment lined or stone baking sheet, seam side down. Make a diamond pattern on the top and brush all over with milk.
9. Cook in preheated oven for 20-30 minutes.. Allow meat to rest 3 minutes before slicing. Enjoy!