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.”
Pork Wellington
0 recipe photos
READY IN:1hr 35mins |
SERVES:4-6 |
UNITS:US |
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Ingredients Nutrition
- 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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Pork Wellington