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1
Place all ingredients in a mortar and grind together with the pestle until the thyme and pepper have broken down and released their flavor into the mustard.
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2
Prep: ~40min | Cook: ~25min | Pre-Heat Oven: 400
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3
Remove the silver skin from the pork tenderloin, and cut in half length wise.
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4
Lay the prosciutto out in an overlapping layer on a sheet of cling wrap. Use enough prosciutto to cover the length of the pork tenderloin. Salt and pepper the prosciutto to taste. Cover with parchment paper and roll out with a rolling pin. This will keep the prosciutto together during rolling.
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5
Lightly press and drain the roasted hatch chiles to remove some of the water.
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6
Place the pork tenderloin halves in the middle of the prosciutto and put the hatch chiles in between the pork halves.
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7
Tightly roll the prosciutto around the stuffed pork tenderloin. You can use the cling wrap to roll and keep the rolled product tight while you prepare the puff pastry.
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8
On a floured surface roll out the sheet of puff pastry large enough to roll the pork in.
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9
Spread the mustard on the puff pastry.
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10
Place the pork in the center of the puff pastry and roll. Pinch the pastry to seal the ends and the seam.
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11
Paint the egg wash on the puff pastry.
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12
Place the pork wellington on a pan lined with parchment paper. Cook in the preheated oven for about 25 minutes, until the internal temperature of the pork reaches 140-145 degrees.
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13
Remove from the oven and let rest for 10 minutes.
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14
Slice 1.5 inch thick portions using a long serrated knife using as few strokes as possible and plate 1-2 slices per person.
