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)
- 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
- Preheat oven to 180 degrees (fan).
- Season pork tenderloin with salt, pepper, and garlic oil and thyme. Rub all over and set aside (leave it for as long as possible).
- 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.
- Unwrap the pastry and cut down the middle so you have 2 rectangles.
- Place the cooked mushrooms and shallots into a bowl and re heat the pan.
- Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.
- While the pork is resting lay the parma ham in a layer over the pastry sheets and spread a layer of mustard.
- 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.
- Cook in preheated oven for 20-30 minutes.. Allow meat to rest 3 minutes before slicing. Enjoy!