Pork a la Parke

This is a variation of Beef Wellington my mom created ages and ages ago.  My brother loved it so much, she dubbed it Pork a la Parke in his honor!  I make this fairly often (in both beef and pork versions), as it looks really, really impressive... but is actually really simple to make.

Ingredients:
one package pork tenderloin
salt
2 T sweet butter
1/2 lb mushrooms, minced and thoroughly dried
2 shallots, minced
1 package puff pastry
1/2 C melted butter

Directions:
Preheat oven to 400 degrees
Saute mushrooms and shallots for 2-3 minutes or until soft. Set aside.
Butterfly the two strips of tenderloin and quickly sear.
Put the mushroom mixture on top of one butterflied piece and then top with the second tenderloin.
Wrap in puff pastry.
Cook until pastry is golden brown, 40 to 45 minutes

Delicious, and so pretty on the table!