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Pork Wellington

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“Beef Wellington is my absolute favorite dish, but when I went home for a visit, a dear friend made this for us (and he is the one who got me addicted to Beef Wellington) It is out of this world and great for company.”
READY IN:
1hr 35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
  2. Roll prosciutto around each tenderloin.
  3. Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
  4. Chill thoroughly.
  5. Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
  6. Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
  7. Cover with plastic and chill 1 hr (up to 24 hrs).
  8. Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
  9. Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).

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