Roast pork fillet with mushrooms in filo pastry

I suppose you could call this recipe Pork Wellington. It is very similar in style to to beef wellington, but a little less complicated.

Roast pork fillet with mushrooms in filo pastry

Servings:	Serves 2
Calories per serving:	770
Ready in:	55 minutes
Prep. time:	20 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	25th August 2014

Best recipe review Fancy Pants 3.9/5 Very nice but a little fancy for my taste Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300g pork tenderloin fillet
• 1 tablespoon olive oil
• 2 shallots, peeled and finely chopped
• 2 cloves of garlic, peeled and crushed
• 150 g of oyster mushrooms, wiped clean and finely chopped
• 1 tablespoon fresh sage leaves, or 1 teaspoon of dried sage
• Grated zest from a tangerine
• 25 g of breadcrumbs
• sea salt and freshly ground black pepper
• 4 sheets of filo pastry
• 15 g butter, melted

Mise en place

• Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Trim and discard any fat or membranes from the pork fillet
2. Add the olive oil and a grind of black pepper to a large non-stick frying pan
3. Over a high heat, seal the pork tenderloin on all sides
4. Remove from the pan, set to one side and keep warm
5. Add the shallots, mushrooms and crushed garlic and sauté gently for 5 minutes
6. Remove from the heat and add the tangerine zest, breadcrumbs and a pinch of salt
7. On a clean worktop, lay out one sheet of filo pastry and brush with melted butter
8. Place another sheet directly over the top, brush with butter and repeat until you have a stack of 4 sheets
9. Spread your mushroom mixture over the centre of the filo pastry
10. Pat the fillet dry with a paper towel and place in the centre of the pastry
11. Wrap the filo pastry around the pork and tuck the edges in so it is a neatly wrapped parcel
12. Place on a lightly greased baking sheet and roast for 30 minutes
13. Allow it to rest for 5 minutes before carving into thick slices and serving

Serving suggestions

Serve with boiled new potatoes and a green vegetable

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