Pork Wellington: mushrooms and ham keep the meat juicy and the pastry crisp

Tip: tap a step to mark it as done.

1. Sear the tenderloin

   10 min

   Pat the tenderloin dry with a paper towel, trim off the silver skin, and season with salt and pepper. Sear in hot oil until browned on all sides, about 6 minutes total. Brush with mustard while still warm and let cool.

2. Cook the mushrooms

   20 min

   Finely chop the mushrooms and onion. Cook them in the butter with the garlic and thyme for about 15 minutes, until all the liquid has evaporated and the mixture is dry. Season with salt and let cool.

3. Wrap in prosciutto

   10 min

   Arrange overlapping slices of prosciutto on plastic wrap and spread the mushroom mixture over them. Place the tenderloin along one edge and use the plastic wrap to roll it into a tight log. Twist the ends of the plastic wrap closed.

4. Chill

   30 min

   Refrigerate the log for 30 minutes so it firms up and holds its shape.

5. Wrap in pastry

   10 min

   Preheat the oven to 200 °C (400 °F). Unroll the puff pastry, remove the plastic wrap from the log, and place it in the center of the pastry. Roll the pastry around it so the edges overlap by about 2 cm. Tuck the ends underneath and place seam-side down on a baking sheet lined with parchment paper. Brush with the egg yolk mixed with the milk, then lightly score a crosshatch pattern with a knife.

6. Bake

   30 min

   Bake at 200 °C (400 °F) for 25–30 minutes, until the pastry is golden brown and the center of the meat reaches about 68 °C (154 °F).

7. Let rest

   10 min

   Let rest for 10 minutes to keep the juices in the meat. Use a sharp knife to cut into slices about 2 cm thick.

Tip: Cook the mushrooms until completely dry, since a wet filling will make the pastry soggy. For a crisper bottom, let the baking sheet preheat in the oven.

This recipe was translated from the Slovak original: Panenka Wellington: šampiňóny a šunka držia šťavu v mäse a cesto ostane chrumkavé