Mini Pork Wellingtons

• Slice your pre-marinated Hatfield pork tenderloin into small pieces and sear on all sides until golden
• In the same pan, chop 1 lb of mushrooms and sautée in butter until soft with 2 chopped shallots, a pinch of fresh thyme, 1 tbsp of minced garlic and salt and pepper to taste.
• Slice your puff pastry sheets, prosciutto and crepe’s into squares large enough to hold your pieces of pork.
• Create an egg wash by beating 1 egg and set aside in a bowl
• Roll out your puff pastry squares with a rolling pin and begin to assemble your mini wellingtons.
• First place down the puff pastry, followed by the crepe, prosciutto, a spoonful of the mushroom mixture, and then add the pork on top.
• Brush the edges of the puff pastry with your egg wash and fold up the sides to seal everything in place.
• Brush the top of the wellingtons with the egg wash and bake at 425 until the puff pastry is golden and the internal temperature of your pork reaches 145 degrees.

For the Marsala sauce:

• In the same pan create your Marsala sauce.
  Add in 2 tbsp of butter and sauté 1 lb of sliced mushrooms with 1 sliced shallot, and 1 tbsp of minced garlic.
• Once your mushrooms are soft and golden stir in 2 tbsp of flour and allow to cook for a minute or two stirring frequently.
• Pour in 1/2 cup of Marsala wine and 1+ cups of chicken broth whisking constantly. Season to taste with salt and pepper.
• Serve your mini pork Wellingtons with mashed potatoes, fresh green beans or asparagus and the Marsala sauce.

Recipe created by Hatfield’s friend Lauren Robertson