Pork Wellington
- Ready In:
- 1hr 35mins
- Ingredients:
- 7
- Serves:
-
4-6
ingredients
- 2 (6 ounce) pork tenderloin
- 4 ounces boursin cheese
- 1 tablespoon olive oil
- 6 ounces prosciutto (3 oz per tenderloin)
- 2 sheets puff pastry, rolled to a 16 x 12 inch rectangle
- 1 egg, beaten with
- 1 tablespoon water
directions
- 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.
- Roll prosciutto around each tenderloin.
- Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
- Chill thoroughly.
- Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
- Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
- Cover with plastic and chill 1 hr (up to 24 hrs).
- 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)
- Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).
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Reviews
-
This turned out excellent and was actually very easy! I've always head that this type of dish is extremely difficult to do, but I did it and I feel like a rockstar lol! The only thing I did differently was I used a store bought pie crust that I rolled out fairly thin because my store doesn't carry the puff pastry. My husband loved it, he thought it was the best piece of pork he's ever had!
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Deb K, this was a very good wellington. I am giving it 5 stars for the moistness of the pork. I would like to add some comments to this recipe since I have a lot of experience with wellingtons. At first I thought this would be too much work for something that would be eaten up in minutes. It wasn't so bad, I would recommend being a bit prepared for the time that is involved. The cheese (refer to recipe #60795) wasn't flavorful enough, maybe could have used more spices? I'm used to a nice Gorgonzola. I would suggest adding large thinly sliced mushrooms to the pork before wrapping in pastry and serving with a nice mild Hollandaise sauce. All in all, I am going to do this again and I'm grateful for the initial base recipe, would have never thought to use pork otherwise. Thanks deb k!!
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RECIPE SUBMITTED BY
deb k
United States
I live in Michigan but lived in NC most of my life. I am a comfort cook and my husband is a gourmet cook, so I cook during the week and then we have fabulous food during the weekend. Of course, most of our friends come over during the weekends. We love to go out to eat and then copy the food when we come home.