Pork Fillet Wellington

Ingredients:

• 2 x large Malu pork fillets
• 300g button mushrooms finely chopped
• ½ a medium white onion finely chopped
• 1 tsp. Crushed garlic
• 2 tbsp. cider vinegar
• ¼ cup white wine
• 2 tbsp. chopped parsley
• 2 tbsp. whole grain mustard
• 1 bunch cleaned and cooked spinach
• Oil, salt and pepper
• 1 small roll puff pastry
• Egg (for brushing the pastry)

Method:

Clean and season the pork fillets with oil salt and pepper and leave them in the fridge.

Preheat your oven to 190 deg C.

Fry the onions and garlic until they start to get golden in colour then add the mushrooms and continue frying then add the cider vinegar and the wine and reduce to almost a paste type consistency then add salt pepper and fresh chopped parsley.

Heat a heavy-based frying pan and seal the pork fillet making sure to give it a good golden brown colour but still rare inside, remove from heat and set aside to rest and allow excess meat juice to drain. (don’t wash the pan keep it for the sauce)

Roll out a piece of puff pastry big enough to completely cover the fillet, lay your cooked spinach on the pastry followed by a thin layer of the mushroom paste.

Rub the fillet with the whole grain mustard and place it on top of the mushroom paste, then roll the whole wellington up and seal the ends.

Place on a greased tray brush with the egg wash and bake for 30-40 min till golden brown.

While the wellington is baking prepare the sauce.