Pork Wellington is an elegant and impressive dish that elevates the classic combination of pork and pastry to a special occasion masterpiece. It’s a creative and delicious take on the traditional Beef Wellington, using tender pork tenderloin as the star. This recipe involves a series of layers, each adding a distinct flavor and texture, all encased in a beautiful, flaky, golden-brown puff pastry crust.
Servings
4
Prep Time
20 min
Cook Time
45 min
Ingredients
4 tbsp unsalted butter, divided
1 - 1-2lb Coleman pork tenderloin, seasoned with 1 tsp kosher salt and 1/2 tsp black pepper
In a food processor, add the mushrooms, shallot, garlic, thyme, salt, and pepper. Pulse until it is all finely minced.
2
In a large skillet, over medium heat, melt 2 tbsp of butter and add the minced mushrooms. Cook about 10-15 minutes until mushrooms are lightly browned and all the liquid has reduced. Remove from pan and set aside to cool.
3
Add another 2 tbsp of butter to the skillet over medium heat and add the seasoned pork tenderloin. Sear on all sides about 2 minutes. Remove from heat.
4
Preheat oven to 425F and line a baking sheet with parchment paper.
5
Unroll puff pastry. Layer the prosciutto on the pastry, leaving atleast and inch border. Then add the mushroom mix and spread evenly.
6
Mix together the mustard and honey and then brush onto the pork tenderloin. Place the tenderloin into the center of the puff pastry. Fold the sides of the pastry over the tenderloin and place seam side down. Fold the ends underneath as well.
7
Place onto baking sheet. Brush with egg and sprinkle with a little dried thyme is desired.
8
Bake for 25-30 minutes until internal temperature of the pork is 145F. Allow to rest latest 10 minutes before cutting.
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