1 hour 30 mins
What you’ll need
- SunPork Whole Pork Loin
- Salt & pepper, to taste
- Dried Thyme
- 2 frozen puff pastry sheets
- 8 slices of prosciutto
- 1 Tbsp. Dijon mustard
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 cloves garlic, minced
- 250g mushrooms, diced
- 1 spring onion, sliced
- 1 egg, whisked
- Poppy seeds
How to make it
- Pre-heat fan forced oven to 220 Degrees Celsius
- Season pork loin with salt, pepper and dried thyme then set aside.
- Join both sheets of puff pastry together. Using a rolling pin, roll out pastry until it is as long as the pork loin and wide enough to fully wrap around it.
- Cover pastry sheet with a thin layer of prosciutto.
- Spread Dijon mustard over the top of the prosciutto.
- In a large fry-pan over high heat, melt butter with olive oil then cook the garlic, mushrooms and spring onions, stirring occasionally, for 5 – 10 mins or until golden brown.
- Remove from pan and set aside.
- Brown the pork loin on all sides, approx. 1-2 mins per side.
- Spread the sauteed mushroom mixture on top of the prosciutto in a single layer then add seared pork loin.
- Roll in dough and seal edges with the beaten egg (including the ends).
- Place the wellington on a lined baking tray, seam side down.
- Brush the top of the dough with beaten egg and cut slits in the top to release steam. Sprinkle with poppy seeds.
- Bake in the oven for 30 – 40 mins or until internal temperature reaches 75 Degrees Celsius.
- Allow Wellington to rest for 3 mins before slicing.