- 600 grams Pork tenderloin
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- freshly ground peppers
- 350 grams button Mushroom
- 1 shallot
- 1 garlic clove
- 2 tablespoons olive oil
- 1 teaspoon freshly chopped thyme
- 1 teaspoon freshly chopped rosemary
- 1 tablespoon freshly chopped parsley
- 400 grams Phyllo dough (from the refrigerated section)
- Pastry flour (for working)
- 1 egg white
Rinse the pork, pat dry, and trim well. Heat 1 tablespoon of butter in a pan, and sear the pork on all sides. Remove from the pan, season to taste with salt and pepper, and set aside.
Clean the mushrooms, wipe with a kitchen towel, and chop. Peel and finely dice the garlic and shallot. Heat the oil in a pan, and sauté both until translucent. Add the mushrooms and cook until the liquid they release has evaporated. Mix in the herbs, then season to taste with salt and pepper.
Preheat a convection oven to 180°C (approximately 350°F).
Spread the pastry on a floured surface, and roll thinly so that the pork can be wrapped completely. Spread the mushroom mixture over the dough, leaving a finger-thick border along the edges. Brush the edges with the egg white. Place the pork on top of the mushroom mixture, fold the dough over it, and press firmly on all sides. Place on a baking sheet lined with parchment paper. Place in the oven and cook for 35-40 minutes, until golden brown.
Remove the wellington from the oven and cut into pieces. Serve with sauerkraut if you'd like.