An elegant main dish prepared almost exactly the same way as classic Beef Wellington. The soft crust meat and the creamy filling will make a very scenographic presentation for your pork tenderloin. It is a perfect meat dish if you want to impress your guest with a little effort. An essential recipe in your cook book.
Makes 10/12 servings
1 tablespoon water
7 ounces Mushrooms, sliced
1/2 cup vegetable broth
½ cup whipping Cream
1 clove of garlic
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly sliced prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
2 tablespoon Dijon mustard
Prepare the meat:
Place a rack in the upper third of the oven and heat to 400 degrees F.
Whisk the egg and water in a small bowl and set aside.
Place the mushrooms in a pan with the garlic and cook for about 10 minutes adding some vegetables broth. Put them in a mixer and blend well with the cream. Set aside. ( you can skip the mixer and leave the mushrooms whole)
Trim the pork tenderloin of any excess fat and silver skin.
In a skillet roast the tenderloin on every side for few minutes and let it rest on a pastry rack.
Lay out a piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the mushroom cream ( or the whole mushrooms) on the prosciutto where you are going to lay the tenderloin. Lay the tenderloin and spread the other 3 sides. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
Sprinkle the counter with flour and roll out the pastry. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal. Use leftovers of puff pastry to make decorations on the wrap surface.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 30 minutes or until the pork reaches an internal temperature of at least 150 degrees F.
let it rest 10 15 minutes before cutting. if is too hot you can't cut slices easily.
Suggestion for serving: this pork filet and every other meat is going to be delicious served with Bernaise Sauce on top.