Step 1

Preheat oven to 425 degrees F.

Step 2

Season pork tenderloin with salt, pepper, and dried thyme. Set aside.

Step 3

Roll out thawed puff pastry dough so that its as long as your tenderloin and wide enough to fully wrap around it.

Step 4

Arrange the prosciutto so that there is a thin layer covering the dough. Spread dijon mustard over the top.

Step 5

In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.

Step 6

Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.

Step 7

Spread sautéed mushroom mixture on top of the prosciutto in a single layer. Add seared tenderloin. Insert meat thermometer into the thickest part of the meat at the end - the thermometer will be able to stick out even after rolled. Roll tenderloin in dough and seal the edge with the beaten egg. Place the wellington on a parchment lined or stone baking sheet, seam side down. Brush top of dough with egg wash and cut slits in the top to release steam.

Step 8

Cook in preheated oven for 20-30 minutes. Time will vary depending on size and starting temperature of the meat. Remove from oven when the internal temperature has reached between 140 degrees F (medium rare) and 150 degrees F (medium). Allow meat to rest 3 minutes before slicing. Enjoy!