Pork Wellington

Brown the Pork

1. Gather the ingredients.

2. Generously season the pork all over with salt and pepper.

3. Add 2 tablespoons of the oil to a large skillet over medium-high heat. When the oil shimmers, add the tenderloin and brown on all sides, turning with tongs to achieve even color.

4. Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 F on an instant-read thermometer, 10 to 15 minutes.

5. Transfer the tenderloin to a plate or cutting board and let cool.

Make the Mushroom Mixture

1. Gather the ingredients.

2. Using a food processor, pulse the mushrooms into a fine texture.

3. In a large skillet over medium-high heat, add the butter and the remaining 1/2 tablespoon olive oil.

4. When the butter melts, add the shallot and sauté for 2 minutes.

5. Stir in the chopped mushrooms, garlic, thyme, and a generous pinch of salt. Continue to sauté until the liquid has evaporated and the mushrooms are almost dry.

6. Using the white wine, deglaze the pan, scraping the brown bits from the bottom of the skillet with a wooden spoon.

7. Continue cooking until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate to cool.

Assemble the Pork and Mushrooms

1. Place a large rectangle of plastic wrap on a work surface. Arrange 5 slightly overlapping prosciutto slices over the plastic.

2. Extend the prosciutto lengthwise with the remaining 5 slices to make a "blanket" of prosciutto large enough to wrap the whole tenderloin.

3. Evenly spread 1/2 of the mushroom mixture over the prosciutto blanket.

4. Lay the pork tenderloin on top of the mushroom mixture. Spread the remaining mushroom mixture over the tenderloin.

5. Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.

6. Seal the plastic wrap tightly and twist the ends to make a compact cylinder (there shouldn't be any pork or mushroom mixture visible). Refrigerate for 15 minutes.

Assemble the Pork Wellington

1. Position a rack in the center of the oven and heat to 400 F.

   Dust a work surface with the flour. Roll the puff pastry into a 12 x 18-inch rectangle.

2. Beat the egg yolk with the water.

3. Brush the egg mixture around the pastry edge.

4. Remove the tenderloin from the refrigerator and unwrap.

5. Lay the tenderloin on the pastry.

6. Wrap the pastry tightly around the meat.

7. Fold and tuck the ends underneath the resulting bundle.

8. Brush the pastry with the egg wash.

9. Transfer the Wellington to a rimmed baking sheet, seam-side down.

10. Bake, rotating the pan halfway through cooking time, until the internal temperature reaches 140 F on an instant-read thermometer, about 20 minutes total. The pastry should be an even golden color. If needed, give it 3 to 5 extra minutes in the oven. Transfer the Wellington to a cutting board and let rest for 10 minutes.

11. Carve the roll into slices and serve with warm béarnaise sauce, if desired.