How to Make Pork Tenderloin Wellington With Easy Bearnaise Sauce

Name: How to Make Pork Tenderloin Wellington With Easy Bearnaise Sauce
Ingredients: 1 pork tenderloin; Pinch kosher salt; Pinch black pepper (freshly ground); 2 tablespoons plus 1 teaspoon olive oil; 2 tablespoons butter (unsalted); 1 pound mushrooms (cremini); 1 shallot (minced); 1 clove garlic (minced); 1 teaspoon fresh thyme (chopped); 1/4 cup white wine; 10 slices prosciutto; 1 sheet frozen puff pastry (thawed); 2 tablespoons all-purpose flour (or amount needed to dust work surface); 1 large egg yolk (beaten with 1 teaspoon water); Optional: Bernaise sauce

"Try this delicious Pork Tenderloin Wellington wrapped in prosciutto and sauteed mushrooms, baked in puff pastry, and drizzled with Bearnaise sauce...."

INGREDIENTS

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1 pork tenderloin

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Pinch kosher salt

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Pinch black pepper (freshly ground)

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2 tablespoons plus 1 teaspoon olive oil

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2 tablespoons butter (unsalted)

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1 pound mushrooms (cremini)

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1 shallot (minced)

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1 clove garlic (minced)

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1 teaspoon fresh thyme (chopped)

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1/4 cup white wine

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10 slices prosciutto

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1 sheet frozen puff pastry (thawed)

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2 tablespoons all-purpose flour (or amount needed to dust work surface)

•

1 large egg yolk (beaten with 1 teaspoon water)

•

Optional: Bernaise sauce

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