Serves 1
Directions
- 1Take 1 pork tenderloin, season it with salt and pepper.
- 2Cut the mushrooms, onion and 1 clove of garlic.
- 3Add olive oil in the pan to mark the sirloin, just to score it back and forth.
- 4Extend the tracing paper, put the sirloin and cover it with Dijon mustard. Wrap it well and put it in the fridge.
- 5Fry the mushrooms with the onion and butter.
- 6Add white wine to the mushrooms and onion.
- 7Add duck juice.
- 8Crush everything.
- 9Place film on a board and place 1 slice of ham behind another carefully.
- 10Put the crushed material on top of the ham and wrap it.
- 11Peel the apple, cut it, remove the heart.
- 12Put the apple in a pot with water and sugar until it softens.
- 13Spread the puff pastry.
- 14Beat 1 egg.
- 15Wrap the sirloin with the puff pastry.
- 16Cut short sheets to decorate the sirloin.
- 17Finish painting with egg to make it brown.
- 18Put it in the oven carefully for 2nd hour at 200 degrees.
- 19Add cinnamon for the applesauce.
- 20Cut the Wellington sirloin and eat it.
Ingredients
- 1 pork tenderloin
- salt
- pepper
- mushrooms
- 1 onion
- 1 clove of garlic
- olive oil
- mustard Dijon
- butter
- White wine
- duck juice
- 1 slice serrano ham
- apple
- water
- sugar
- puff pastry
- 1 egg
- cinnamon
Equipment
pantracing paperfridgepotboardovenbrush
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