| Roast pork fillet with mushrooms in filo pastry | |
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| Servings: | Serves 2 |
| Calories per serving: | 770 |
| Ready in: | 55 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 25th August 2014 |
I suppose you could call this recipe Pork Wellington. It is very similar in style to to beef wellington, but a little less complicated.
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
- Trim and discard any fat or membranes from the pork fillet
- Add the olive oil and a grind of black pepper to a large non-stick frying pan
- Over a high heat, seal the pork tenderloin on all sides
- Remove from the pan, set to one side and keep warm
- Add the shallots, mushrooms and crushed garlic and sauté gently for 5 minutes
- Remove from the heat and add the tangerine zest, breadcrumbs and a pinch of salt
- On a clean worktop, lay out one sheet of filo pastry and brush with melted butter
- Place another sheet directly over the top, brush with butter and repeat until you have a stack of 4 sheets
- Spread your mushroom mixture over the centre of the filo pastry
- Pat the fillet dry with a paper towel and place in the centre of the pastry
- Wrap the filo pastry around the pork and tuck the edges in so it is a neatly wrapped parcel
- Place on a lightly greased baking sheet and roast for 30 minutes
- 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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