Poor Man's Wellington
Go big or go home! Turn your pork tenderloin into a fancy feast without the price tag with this Poor Man's Pork Tenderloin Wellington. Wrapped in bacon and coated in a mouthwatering mushroom duxelles, the whole thing gets the Wellington treatment tucked inside a puff pastry shell Affordable and great tasting!
1 – Pork Tenderloin (1.25 LBS average)
1 T – King Shallot Black Garlic
1 Sheet – Puff Pastry
8 Slice – Bacon
8 Oz–Cremini Mushrooms
1 – Shallot (minced)
3 Clove – Garlic (minced)
1 T – Butter
2 T – Red Wine
½ t – KingShallot
1 – Egg Yolk
1 T - Water
Preheat oven to 400 degrees.
Tray bacon on a foil lined sheet tray and cook for 12-15 minutes until about 75% cooked.
Remove from the tray and set aside for later.
To make the duxelles, mince the mushrooms in a food processor and combine with the minced garlic and shallot in a medium skillet.
Sauté over medium high heat with butter until slightly browned and moisture is evaporated.
Add wine and cook until absorbed.
Remove from the pan and save for later.
Trim excess fat and silver skin from the pork tenderloin.
Trim the ends about 2” on each side so you are left with an even center cut loin.
Season generously with King Shallot and allow to sit for 5 minutes.
Preheat the skillet over medium high heat.
Sear all sides of the tenderloin just long enough to brown. No more than 1 minutes per side.
Lay the sheet of puff pastry on a cutting board.
Evenly lay out bacon in the center.
Spread the duxelles evenly over the bacon.
Place the pork tenderloin on the bacon. Starting at one end, roll the puff pastry over the tenderloin.
Leaving an excess of 1” of pastry to seal the seam, cut away any extra dough.
Seal the edges by tucking the dough underneath the wellington.
Place on a parchment lined tray.
Whisk together the egg yolk and water. Brush all over the puff pastry.
Place in the oven and bake for 40-45 minutes until the outside of the wellington is a deep golden brown.
Allow to rest for 10 minutes before slicing and serving.