Deconstructed Pork Wellington

Ingredients

• All-purpose flour, for dusting
• 1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
• 2 tablespoons Dijon mustard
• 1 tablespoon coarsely ground black pepper
• One pork tenderloin (about 1 1/4 pounds)
• Salt
• 2 tablespoons olive oil, plus more if needed
• 1 cup chicken stock
• 1/4 cup apple juice
• 2 tablespoons fig jam
• 2 tablespoons unsalted butter
• Salt and ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 pound mixed wild mushrooms, chopped
• Salt and ground black pepper
• Small parsley sprigs, for garnish

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