I bought a pork tenderloin at the grocery store the other day and was inspired by a beef wellington recipe by Chef Gordon Ramsay. I scoured the web and looked at over a dozen recipes, taking a little of this and that and here is what I have come up with. This can be assembled ahead of time and wrapped in plastic wrap and refrigerated. Just don't brush the egg wash on until you are ready to bake.
Ingredients:
1 pork tenderloin roast (1-2 lbs)
2 sheet puff pastry, frozen
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/2 c. parsley, chopped
1/2 c. crumbled goat cheese
9 round slices of Genoa salami (hot or regular)
2 oz. butter
1 egg, beaten
Flour - if needed for pastry
Salt and pepper to taste
Directions:
In a frying pan heat butter and saute mushrooms, onions, and parsley with salt and pepper. Cook until all liquid is absorbed. Put aside to cool. Roll out sheets of puff pastry overlapping each sheet by 1 inch and spread mushroom mixture over the pastry in an even layer, leaving an inch or so of space from the sides of the dough. Take rounds of salami and layer in rows of 3 on top of mushroom mixture. Crumble goat cheese over top.
Place tenderloin in the bottom 1/3 of your pastry sheet. Fold in edges and roll tightly, pinching ends to secure. Place seam side down on wire rack on a large baking sheet. Slightly beat 2 eggs in a bowl and brush egg mixture evenly over roll.
Bake in preheated oven at 350 F for approximately 50 minutes. Check for colour. Wellington is ready to serve when pastry is golden brown, it is ready to serve. Let rest for 10-15 minutes, tented with foil. Slice and serve.
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