Pork Wellington adapted from a recipe found on raleys.com.
- 1 lb. unseasoned pork tenderloin
- 3 tbsp. butter, divided
- 1 (3-oz.) package mini-portabella mushrooms, stems removed and ground
- 1 small minced shallot
- 2 cloves garlic, minced
- 1 tbsp. dried rosemary
- Salt and freshly ground pepper to taste
- 1/2 of a (17.3-oz.) package frozen puff pastry, thawed (1 sheet)
- 1 egg, beaten
Balsamic Wine Sauce:
- 1/4 cup plum preserves
- 1/4 cup white wine(I used Chardonnay)
- 2 tbsp. Balsamic Vinegar
- Preheat oven to 400 degrees
- Rinse pork and pat dry.
- Cut into 4 equal pieces and pound with a meat mallet to flatten slightly.
- Melt 1 tbsp. butter in a medium skillet
- add pork and sear well on both sides.
- Remove from skillet and set aside.
- Melt remaining 2 tbsp. butter in the skillet
- add mushrooms, shallots and garlic and cook over medium heat for 10 minutes, stirring frequently.
- Continue to cook until all excess liquid has cooked off.
- Season with rosemary, salt and pepper.
- Unfold puff pastry and cut into 4 squares.
- Place equal amounts of the mushroom mixture in the center of each pastry square and top with a piece of pork tenderloin.
- Brush pastry edges with beaten egg and fold in pastry to enclose pork and mushrooms
- pinch edges to seal well.
- Place seam side down on a baking sheet and brush with beaten egg.
- Bake for about 20 to 25 minutes or until pastry is golden brown.
- To make Balsamic Wine Sauce, simmer preserves, wine and vinegar in a small saucepan for 5 minutes; let cool slightly. Serve with Wellingtons.