Beth'S Pork Wellington

• 1 (1 lb) pork tenderloin
• 2 sheets puff pastry
• 1 cup chopped portabella mushroom
• 1/2 cup chopped onion, sweet
• 1/2 cup fresh parsley, chopped
• 2 ounces butter
• 1 egg, beaten
• 1 pinch nutmeg
• 1 pinch salt
• 1 pinch pepper
• flour, as needed

1. Cook the porkloin in a 350 degree oven for 20 minutes per pound, or until a meat thermometer reads 145 degrees. Allow the pork loin to cool.
2. Thaw puff pastry sheets at room temperature.
3. In a frying pan, heat the butter and then saute the mushrooms, onions and parsley with salt, pepper and nutmeg. Cook until all liquid is absorbed. Put aside to cool.
4. Gently roll out puff pastry sheets and spread mushroom mixture evenly in the center of the sheets.
5. Place pork on top of mushroom mixture.
6. Gently fold the puff pastry around the pork and pinch the edges together to seal.
7. Place on a baking sheet pan and brush pastry with the egg.
8. Bake at 375 degrees for approximately 40 minutes. Check for color - when pastry is golden brown, it is ready to serve.

pork tenderloin, pastry, portabella mushroom, onion, fresh parsley, butter, egg, nutmeg, salt, pepper, flour

Taken from www.food.com/recipe/beths-pork-wellington-515303 (may not work)