Pork Wellington With Prosciutto and Spinach Mushroom Stuffing
Ingredients
- ¼ cup extra-virgin olive oil
- 1 small onion, chopped (1 cup)
- 12 ounces mixed mushrooms, such as oyster, shiitake, and cremini, chopped (5 cups)
- 1 tablespoon fresh thyme leaves
- Kosher salt and freshly ground pepper
- 10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
- 2 tablespoons apple-cider vinegar
- ⅔ cup heavy cream
- 2 pork tenderloins (each about 1 pound)
- 1 sheet frozen all-butter puff pastry, such as Dufour, thawed
- Unbleached all-purpose flour, for dusting
- 4 ounces thinly sliced prosciutto
- 1 large egg
- 3 tablespoons Dijon mustard
Instructions
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