List of Ingredients
- 2 of pork tenderloins
- 1 LB. of champignon mushrooms, sliced
- 1 of roll rectangular puff pastry dough
- 4 OZ. of prosciutto crudo (or cured ham), sliced
- 1 of egg yolk
- Mustard
- Extravirgin olive oil
- Salt
Method
Clean the mushrooms, removing the bottom of the stem. Rinse them quickly and chop them until you obtain a coarse mixture. Remove the connective tissue from the pork tenderloins with a knife. Add salt and brown them in a pan with a little oil for 10-12 minutes, turning them on all sides. Set the pork aside and use the same pan to cook the mushrooms for 15 minutes, or until they lose all their water. Place a sheet of plastic wrap on your work surface and lay out the slices of prosciutto crudo to create a first layer. Spread the mushrooms over the prosciutto.
Brush the pork fillets with 1 tablespoon mustard and place them on top of the mushrooms, right in the middle. Roll the prosciutto up around the fillets, using the plastic wrap to help you “bundle” them tightly. Refrigerate for 30 minutes. Spread the roll of puff pastry out and place the tenderloins on top after you've gently removed the plastic wrap. Wrap the dough around the pork, covering it completely; eliminate any extra pastry and seal the sides.
Chill in the refrigerator for 1 hour. Brush the puff pastry with 1 yolk and make very slight incisions on top, creating a grid. Bake at 400°F for about 30 minutes. Serve with any side you like, for example carrots, radishes, and green grapes.