Pork tenderloin Wellington

(serves 6)

• 1 pork tenderloin (about 600 g)
• 1 roll of rectangular puff pastry
• 100 g prosciutto crudo (Parma ham or similar)
• 250 g mushrooms
• 2 garlic cloves
• 1 egg yolk
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

• Clean the mushrooms and chop them finely. Sauté in a pan with a drizzle of olive oil and the garlic for about 10 minutes, until dry and golden. Let cool.
• In another pan, sear the pork tenderloin on all sides with a little olive oil until golden. Season with salt and pepper. Let it cool completely.
• Roll out the puff pastry on a board. Place the slices of prosciutto crudo slightly overlapping in the center.
• Spread the mushrooms evenly over the prosciutto.
• Place the tenderloin on top, then wrap everything tightly with the help of the pastry, sealing the edges well.
• Transfer the wrapped tenderloin to a baking sheet lined with parchment paper, seam side down.
• Brush the surface with beaten egg yolk.
• Bake in a preheated oven at 200°C (390°F) for about 35–40 minutes, or until golden and puffed.
• Let it rest for 5–10 minutes before slicing.
• Serve in thick slices while still warm.