Pork Tenderloin with Mushrooms and Herbs Wrapped in Puff Pastry Recipe | Sur La Table (2024)

• 1 (2-pound) pork tenderloin, trimmed and silver skin removed
• 2 teaspoons kosher salt
• 2 ounces unsalted butter
• 1 pound crimini mushrooms, minced
• 1 large shallot, minced
• ⅓ cup fresh bread crumbs
• 2 tablespoons sherry vinegar
• 1 sheet puff pastry, thawed
• ½ cup heavy whipping cream
• 1 cup minced flat-leaf parsley
• 4 small cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• ½ cup olive oil

This is a take on the classic dish beef wellington. Here we use pork to create a lighter dish and puff pastry instead of the traditional brioche. To balance the heavy and earthy flavors of the mushrooms, the dish is finished with a simple parsley pistou.

Place the trimmed tenderloin on a cutting board. Starting about ⅓ of the way down the side, slice into the tenderloin until it opens up like a book. Turn the knife around and cutting back the opposite way, open up the thick half of the tenderloin. The tenderloin should know be opened like a trifold letter. Sprinkle the tenderloin with salt on both sides and let it sit until the pork has absorbed the salt, about 30 minutes.

Place a large skillet on the stove over medium-high heat, melt the butter then add the mushrooms. Cook the mushrooms, stirring occasionally, until brown, about 5 minutes. Transfer the mushrooms to a medium bowl, reserving the skillet.

Return the skillet to the stove, add the shallots, and cook until translucent, about 2 minutes, then add the bread crumbs. Cook briefly to toast the bread crumbs and transfer the mixture to the mushrooms. Add the sherry vinegar and season to taste with salt. Leave to cool completely.

Preheat oven to 400°F and position an oven rack in the center.

Once the mushroom mixture is cool, use a silicone or offset spatula to spread the mixture over the pork in an even layer. Working from the left side, roll the pork up around the mushroom filling and set aside.

Roll out the puff pastry sheet to 4 inches longer than the tenderloin. Place the tenderloin on the puff pastry and wrap the tenderloin in the pastry, making sure to press the seams closed. Using a silicone pastry brush, lightly coat the outside of the pastry with the cream.

Transfer the tenderloin to a parchment lined baking sheet, with pastry seams down, and place in the oven to bake until the pork reaches the internal temperature of 140°F and the puff pastry is golden-brown, about 30 minutes. When the pork is cooked, allow the pork to rest 10 minutes before slicing.

While the pork is cooking, place the parsley, garlic, lemon juice and oil in a blender and process until smooth. Set aside.

To serve: Slice into 1½ inches thick, transfer to warmed dinner plates and drizzle with parsley dressing. Serve immediately.

• 1 (2-pound) pork tenderloin, trimmed and silver skin removed
• 2 teaspoons kosher salt
• 2 ounces unsalted butter
• 1 pound crimini mushrooms, minced
• 1 large shallot, minced
• ⅓ cup fresh bread crumbs
• 2 tablespoons sherry vinegar
• 1 sheet puff pastry, thawed
• ½ cup heavy whipping cream
• 1 cup minced flat-leaf parsley
• 4 small cloves garlic, minced
• 2 tablespoons freshly squeezed lemon juice
• ½ cup olive oil

This is a take on the classic dish beef wellington. Here we use pork to create a lighter dish and puff pastry instead of the traditional brioche. To balance the heavy and earthy flavors of the mushrooms, the dish is finished with a simple parsley pistou.

Place the trimmed tenderloin on a cutting board. Starting about ⅓ of the way down the side, slice into the tenderloin until it opens up like a book. Turn the knife around and cutting back the opposite way, open up the thick half of the tenderloin. The tenderloin should know be opened like a trifold letter. Sprinkle the tenderloin with salt on both sides and let it sit until the pork has absorbed the salt, about 30 minutes.

Place a large skillet on the stove over medium-high heat, melt the butter then add the mushrooms. Cook the mushrooms, stirring occasionally, until brown, about 5 minutes. Transfer the mushrooms to a medium bowl, reserving the skillet.

Return the skillet to the stove, add the shallots, and cook until translucent, about 2 minutes, then add the bread crumbs. Cook briefly to toast the bread crumbs and transfer the mixture to the mushrooms. Add the sherry vinegar and season to taste with salt. Leave to cool completely.

Preheat oven to 400°F and position an oven rack in the center.

Once the mushroom mixture is cool, use a silicone or offset spatula to spread the mixture over the pork in an even layer. Working from the left side, roll the pork up around the mushroom filling and set aside.

Roll out the puff pastry sheet to 4 inches longer than the tenderloin. Place the tenderloin on the puff pastry and wrap the tenderloin in the pastry, making sure to press the seams closed. Using a silicone pastry brush, lightly coat the outside of the pastry with the cream.

Transfer the tenderloin to a parchment lined baking sheet, with pastry seams down, and place in the oven to bake until the pork reaches the internal temperature of 140°F and the puff pastry is golden-brown, about 30 minutes. When the pork is cooked, allow the pork to rest 10 minutes before slicing.

While the pork is cooking, place the parsley, garlic, lemon juice and oil in a blender and process until smooth. Set aside.

To serve: Slice into 1½ inches thick, transfer to warmed dinner plates and drizzle with parsley dressing. Serve immediately.