Pork and Mushroom Wellingtons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 686 cal. | (33 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 3.3 μg | (110 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 24.7 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 228 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 350 grams Puff pastry dough (frozen)
- 600 grams Pork tenderloin
- 2 Tbsps butter
- 1 Tbsp vegetable oil
- salt
- freshly ground peppers
- 250 grams mixed Mushrooms
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- ½ tsp freshly chopped thyme
- ½ tsp freshly chopped rosemary
- 1 Tbsp freshly chopped parsley
- 1 egg
Preparation steps
Thaw the puff pastry. Rinse the pork tenderloin, pat dry and trim. Sear on all sides in 1 tablespoon butter and oil in a frying pan, remove, season with salt and pepper and set aside.
Wipe the mushrooms with a damp kitchen towel and chop. Peel the shallot and garlic, chop finely and sweat in a hot pan with oil until translucent. Add the mushrooms and cook until the liquid has evaporated. Add the herbs and season with salt and pepper.
Preheat the oven to 180°C (approximately 350°F) convection.
Roll out the puff pastry on a lightly floured work surface. Spread the mushroom mixture over top, leaving a thick border around the edges. Separate the egg and brush the edges with egg white. Arrange the tenderloin on the mushrooms and fold the dough over, pressing the edges in firmly to seal. Place on a baking sheet lined with parchment paper, brush with the whisked egg yolk and bake for about 40 minutes, until golden brown.
Remove from the oven, cut into pieces and serve on warmed serving plates.
