600g pork tenderloin
Salt and black pepper
1 tsp dried thyme
1 sheet of frozen puff pastry, thawed
6 thin slices of prosciutto
1 tbsp Dijon mustard
Large knob of butter
1 tbsp olive oil
250g mushrooms, chopped
2 shallots, chopped
1 egg, beaten
- Preheat oven to 220˚C/200˚C fan/gas mark 7 and line a baking tray with parchment paper.
- Season the pork tenderloin with salt, pepper and the dried thyme. Set aside.
- Roll out the pastry dough so that it is as long as the pork and wide enough to fully wrap around it.
- Arrange the prosciutto so that there is a thin layer covering the dough. Spread the mustard over the top.
- In a large pan over a medium-high heat, melt the butter with the olive oil. Cook the mushrooms and shallots for 6-8 minutes, stirring occasionally, until golden brown. Remove and set aside.
- Add the seasoned pork to the hot pan and brown on all sides.
- Spread the mushroom mixture over the prosciutto in a single layer. Place the seared pork on top. Roll the pork up in the pastry and seal the edge with beaten egg.
- Place the Wellington on the prepared baking tray, seam side down. Brush the top of the dough with the egg and cut 3-4 slits in the top to release steam.
- Bake for 25-30 minutes until cooked throughout. Allow the Wellington to rest for five minutes, then slice and serve with roasted vegetables.
Per serving: 776kcals, 44.9g fat (12.7g saturated), 39.1g carbs, 1.8g sugars, 53.1g protein, 2.1g fibre, 0.664g sodium