Ingredients
- 1 plain duBreton tenderloin pork
- 6 slices of Prosciutto
- 2 sheets of puff pastry
- 1 egg yolk
- 30 ml (2 tbsp) of vegetable oil
For the Savory Crepes
- 1 egg
- 30 ml (1 tbsp) of finely chopped chives
- 250 ml (1 cup) of milk
- 30 ml (1 tbsp) of chopped flat-leaf parsley
- 125 ml (1/2 cup) of all-purpose flour
- 2.5 ml (1/2 tsp) of salt
- 1 tbsp of ground black pepper
- 15 ml (1 tbsp) of vegetable oil
For the Duxelles
- 1/2 pack of finely chopped Paris mushrooms
- 1 glass of dry white wine
- 1 finely chopped shallot
- 1 duBreton french roasted onion sausage
- 30 ml (2 tbsp) of vegetable oil
- 60 ml (1/4 cup) of coarsely chopped almonds
- 80 ml (1/3 cup) of chopped green olives
Preparations
- Heat the vegetable oil in a large skillet over medium-high heat. Sear the pork tenderloin well and set aside to cool.
- In a bowl, mix the ingredients for the savory crepes.
- Heat a little vegetable oil in a medium-sized non-stick pan over medium heat.
- Cook 5 crepes, one ladle at a time, and set aside.
- In another skillet, heat the vegetable oil over medium-high heat and sweat the shallot for a few minutes. Add the minced garlic and chopped mushrooms. Cook for 6 to 8 minutes until the mushrooms are dry.
- Deglaze with the white wine and let reduce until completely evaporated. Transfer to a bowl and let cool completely.
- Mix the duxelles with the raw meat of the roasted onion sausage. Stir in the olives and almonds, and mix well. Keep the mixture aside until assembly.
- Preheat the oven to 375°F.
- On plastic wrap, place the slices of prosciutto side by side, overlapping to form a rectangle as large as the puff pastry sheets.
- Place three crepes on the prosciutto.
- Spread half of the duxelles over the crepes.
- Place the pork tenderloin on the duxelles and cover with the remaining duxelles.
Place the remaining crepes on top of the duxelles. - Using the plastic wrap, roll it tightly into a thick log.
- Place one puff pastry sheet on the work surface and place the unwrapped log on the pastry.
- Brush the edges of the pastry with the beaten egg yolk.
- Wrap the log with the pastry and seal tightly. Brush the pastry with the remaining egg yolk.
- Using a lattice roller, shape the other puff pastry sheet.
- Wrap the pork Wellington again with the lattice.
- Line a large baking sheet with parchment paper and place the pork Wellington on it.
- Let rest for 20 minutes, then bake for 35 minutes or until an internal temperature of 140°F is reached. Let rest for another 20 minutes.
- Carefully slice the pork Wellington and serve with your preferred garnish and sauce.
