Pork and Mushroom Wellington
Ingredients
- Ingredients
- 600 grams Pork tenderloin
- 2 Tbsps butter
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 250 grams mixed Mushrooms (such as button mushrooms, champignons, brown caps, chanterelles)
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped rosemary
- 1 Tbsp freshly chopped parsley
- 400 grams Phyllo dough (refrigerated)
- Pastry flour (for working)
- 1 egg
Preparation steps
Rinse the pork, pat dry, and trim. Sear the pork in 1 tablespoon of the butter and the oil on all sides. Remove from the pan, season with salt and pepper, and set aside.
Clean the mushrooms, wipe with a kitchen towel, and chop. Peel and finely chop the shallot and garlic. Sweat in a pan with oil until translucent. Add the mushrooms, and sauté until the liquid released has evaporated. Mix in the herbs, and season to taste with salt and pepper.
Preheat a convection oven to 190°C (approximately 375°F).
Spread the phyllo dough on a floured surface, and roll out so that the pastry can easily wrap around the pork. Place the mushroom mixture over the phyllo dough leaving a finger-thick border on all sides. Separate the egg and brush the edges with the egg white. Place the pork over the mushrooms, then fold the phyllo dough over the top pressing firmly to seal. Place the wellington on a baking sheet line with parchment paper. Brush the wellington with the egg yolk, and bake in the oven for 40 minutes, or until golden brown.
Remove from the oven, slice into pieces, and serve on warmed plates.
