Frankie turns a traditional beef dish on its head.
Pork tenderloin (not pork loin. The diameter is much smaller, ensuring cooked-through pork by the time pastry is cooked.)
1 pound crimini mushrooms
4-5 sprigs rosemary, leaves stripped
2 cloves of garlic, finely diced
Grape seed oil, or any oil with a high smoke point
1/2 pound prosciutto di parma
Flour, to prevent sticking
Frozen puff pastry
Dijon mustard to serve
Let's get Cooking...
Preheat the oven to 420°F.
Defrost the puff pastry in the refrigerator.
Halve the mushrooms and pulse them in a food processor until fine.
Strip rosemary and chop.
Heat olive oil in pan, and sauté rosemary and garlic until fragrant. Add mushrooms and continue to sauté, adding more olive oil if needed. When fully cooked, add salt to taste.
Cut off any odd pieces from your pork tenderloin, so you have one uniform log. Season with salt and pepper.
Coat a pan with grape seed oil, or any other oil that has a high smoke point. Sear the pork, rotating to get a sear on all sides. (You won't be cooking the pork fully during this step.) After all sides have a nice color, set aside.
Lay out two sheets of plastic wrap side by side, with one edge overlapping about an inch. Place pork in the center and lay prosciutto slices next to the pork. Spread mushroom mixture over prosciutto. Roll the plastic wrap tightly around the pork, ensuring the prosciutto and mushroom cover the pork. Place wrapped pork in the fridge for 15 minutes to cool.
Remove puff pastry from the fridge. Double up your plastic wrap again and roll the defrosted puff pastry onto the plastic wrap. Place the chilled pork in the center of the puff pastry and again roll tightly. Remove excess puff pastry. OPTIONAL: Using a fork, make some delicate lines along the outside of the puff pastry.
Beat egg. Use a brush to egg-wash the outside of the puff pastry.
Bake the pork for 20-25 minutes. Slice and serve with Dijon mustard.