In Pork Loin & Tenderloin, Recipes

 

Maple-Glazed Pork Wellington with Chestnut Mushroom Duxelles

Ingredients
  

  • 1 pork tenderloin about 1 to 1.5 pounds
  • 2 tablespoons maple syrup
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 8 slices prosciutto
  • 1 sheet puff pastry thawed
  • 2 cups chestnut mushrooms finely chopped
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons butter
  • 1 tablespoon fresh rosemary chopped
  • ¼ cup dry sherry
  • 1 egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Season the pork tenderloin with salt and pepper. Brush the tenderloin with maple syrup for a sweet glaze. In a skillet, heat olive oil over medium-high heat. Sear the pork on all sides until browned, about 2 minutes per side. Remove from heat and let it cool.
  • Make the Mushroom Duxelles: In the same skillet, melt the butter over medium heat. Add chopped chestnut mushrooms, shallots, garlic, and rosemary. Cook until the mushrooms are golden brown and the shallots are translucent, about 7-8 minutes. Pour in the dry sherry and cook until the liquid has evaporated. Remove from heat and let it cool slightly.
  • On a clean surface, lay out the slices of prosciutto overlapping slightly to form a rectangle. Spread the mushroom duxelles evenly over the prosciutto. Place the seared pork tenderloin in the center. Carefully roll the prosciutto and mushrooms around the pork to form a tight cylinder.
  • Roll out the puff pastry sheet on a lightly floured surface. Place the prosciutto-wrapped pork in the center and fold the pastry over, sealing the edges. Trim any excess pastry if needed. Place the Wellington seam side down on a baking sheet lined with parchment paper.
  • Brush the top of the pastry with the beaten egg for a glossy finish. Use a knife to score the top of the pastry lightly. Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the pork reaches an internal temperature of 145°F (63°C) for medium doneness.
  • Let the Pork Wellington rest for 5-10 minutes before slicing. Serve with a side of cranberry compote and roasted Brussels sprouts for a festive touch.

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