Pork Wellington

Directions

• Pre-heat your oven to 220˚C (200˚C fan) / Gas Mark 7 
• Add olive oil, thyme, rosemary, garlic, chilli, salt and pepper to a slalom mixing bowl then rub the mixture all over your pork tenderloin and set aside.
• Add some olive oil and a knob of butter to a medium hot skillet or frying pan, add the chopped onions and sauté for a few minutes. Add the chopped mushrooms and continue to fry until all the moisture has gone and and the mixture is starting to brown.
• Remove the mushroom mixture to a bowl and set aside to cool. Return the pan to the heat and add the tenderloin to the pan and brown on all sides to seal the meat.
• Roll out the pastry making sure that it is long enough to cover the whole pork tenderloin. Place the 6 slices of prosciutto onto the pastry leaving a 1 inch margin and brush with beaten egg all the way around to seal the pastry when rolled up.
• Spread the ham with a light coating of Dijon Mustard and then the mushroom mixture to create a bed to sit your pork tenderloin. Roll the tenderloin up with the pastry sealing the edges with beaten egg.
• Place the pork wellington, seam side down onto a pre lined or greased and floured baking tray, brush the pastry all over withy the remaining beaten egg and cut a couple of holes in the top of the pastry with a sharp knife to allow steam to escape during the cooking process.
• Place in the oven for 30-35 minutes until fully cooked through then remove from the oven and allow to rest for a few minutes to help the meat to relax and serve with a few of your favourite vegetables.