Pork Tenderloin Wellington, a reasonable alternative...
2 1.5 lb Pork Tenderloins
2 Puff pastry sheets
8 Slices of Prosciutto Ham (or Serrano), sliced thin
1 Egg (for your egg wash)
12 medium sized white mushrooms, finely chopped
1 oz. of Foie Gras (you can also use a non coarse smooth pate)
1 medium shallot, minced
2 cloves of garlic, minced
3 to 4 tablespoons of fine toasted bread crumbs
1/4 cup of parsley, finely chopped
2 tablespoons of Worcestershire Sauce
1/2 teaspoon of fresh cracked pepper
1 teaspoon of Dijon Mustard
1/2 cup of dry white wine
1 tablespoon of Brandy (pref. Apple)
4 tablespoons of olive oil
What is important when preparing a dish that calls for envelopment in a pastry shell is to semi cook the meat you will use, followed by a cooling period so that juices are set and will not run during the final stage of baking. With that in mind, let's prepare the pork tenderloin.
Begin by preheating your oven to 350 (180c). Remove your tenderloin roasts from the package and cut about 4 inches off the tapered end of each roast. Save those ends, as we will use them in a future recipe. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Make sure your skillet is not so big that it won't fit in the oven. Pat dry the meat so that it won't splatter while cooking. Lightly salt and pepper all sides, then brown for about 5 minutes total. Remove pan from heat and transfer to the oven. Lay a sheet of foil over the pan so meat doesn't splatter in the oven. Bake at 350 for about 30 minutes. Following that, remove from oven and pan, set meat in a dish and allow to completely cool, which should take an hour or so. Do not place in your fridge as this should cool to room temperature. Do not discard the pan drippings, as you will use this for your filling.
While meat is cooling, you should now prepare the filling that will go around your roasts. Make sure all your prep work is completed as per the list above. Pour any excess pan drippings from the pan you cooked the pork into a bowl and set aside. Now add 2 tablespoons of olive oil to the pan and heat over medium heat. Add the shallots and saute for a minute or so, stirring with a wooden spatula. Next, add the garlic and continue to saute for another minute. Add the mushrooms and stir.
Transfer dish to the oven and bake for about 25 minutes or until pastry is golden medium brown. Remove from oven and allow to set for about 15 minutes before serving. You may use the pan drippings to make a nice green peppercorn sauce, using a bit of olive oil and butter, a few tablespoons of Port wine, salt and pepper. It's your choice. I have found it very simple to just purchase a package of the Knorr Green Peppercorn Sauce mix and be done with it. This dish marries perfectly with a side of baby French green beans and a small serving of potatoes puree. Just remember however, the starch is in the pastry shell, so don't overdo it. Enjoy this preparation, it's absolutely mouth watering. Yes, it is a bit involved and takes time to prepare; however, there is nothing complicated that should keep you from attempting it. You won't regret it and neither will your dinner guests. This preparation will serve 4 to 6 .