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Ingredients

• 2 1 1/2 lb Pork Tenderloins
• 2 Puff pastry sheets
• 8 Slices of Prosciutto Ham (or Serrano), sliced thin
• 1 Egg (for your egg wash)
• The filling:
• 12 medium sized white mushrooms, finely chopped
• 1 oz. of Foie Gras (you can also use a non coarse smooth pate)
• 1 medium shallot, minced
• 2 cloves of garlic, minced
• 3 to 4 tablespoons of fine toasted bread crumbs
• 1/4 cup of parsley, finely chopped
• 2 tablespoons of Worcestershire Sauce
• 1/2 teaspoon of fresh cracked pepper
• salt
• 1 teaspoon of Dijon Mustard
• 1/2 cup of dry white wine
• 1 tablespoon of Brandy (pref. Apple)
• 4 tablespoons of olive oil

Description

Many Of You Have Most Likely Heard Of Beef Wellington; However, How About Getting Pork In On The Action? Presenting Pork Wellington, With All The Elegance And Savoriness Of Its…

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