Pork Wellington

This is the answer to the age old question" These pork tenderloins are inexpensive and tender, but what should I do with them?" Borrowed from the beef version of Wellington, this rendering is affordable for all, and gourmet fare for those that don't have the acquired palate for pate'. It is also delicious using beef tenderloin. Pork tenderloins are tender and juicy, but don't have a very bold, meaty flavor. They do, however lend themselves well to mushrooms and beef flavors. This recipe makes good use of that fact, and couples it with the rich buttery flakiness of puff pastry. If fresh herbs aren't available, they may be replaced with dried ground 1/4tsp of each of the herbs.

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 2  lbs cremini mushrooms or 2  lbs portabella mushrooms
• 2  cups  beef stock
• 3  egg yolks, beaten
• 1  whole egg
• 2  cups onions, matchsticked
• 3⁄4 cup red wine
• 1  bouquet garni (thyme,marjoram,sage,and rosemary)
• 1⁄4 lb butter
• 2  whole  pork tenderloin
• 32  ounces frozen puff pastry

Directions

1. Make Mushroom pate' by.
2. pulsing mushrooms in food processor until fairly fine (a few chunks here and there are OK.
3. Combine in skillet with next 7 ingredients.
4. Bring to low boil, stir and simmer until reduced to a wet paste.
5. While pate simmers, season and truss meat with the narrow end of one tender next to the thick end of the other (just like they come in the package).
6. Season with Savory Roast Rub, or any other savory seasoning of your choice.
7. Combine 1 whole egg with 2 Tbs water and whisk to make egg wash.
8. Seam the two packs of puff pastry together by brushing one edge of one package, overlapping the second package by about an inch, pressing the two together gently, then painting the seam again.
9. Spread 1/2 of the cooled mushroom pate' thickly over the middle 1/2 of the puff pastry.
10. Lay pork on top of pate'.
11. Spread other half of pate' over top of pork.
12. Pull sides of pastry up to cover all.
13. Paint edges and ends with egg wash and crimp to seal, then paint again.
14. Make 4 0r 5 2"vent slits across top.
15. Brush with melted butter.
16. Bake uncovered in preheated 350* oven on middle rack or above for approximately 45 minutes to an internal temp of 130*.
17. Rest uncovered 20 minutes, slice in 1" slices.
18. Serve with beef or veal cream demiglace.