Pork Wellington
This recipe is super easy to make. Takes a little bit of prep, but then only 30 min to cook and has “wow” factor for guests. Here’s what you need to start:
- 1 whole egg
- 1-ounce dried apple rings (Meaghan made me these »)
- 1 whole pork tenderloin, approximately 1 pound
- 4 ½ ounces thinly slice prosciutto ham
- 1 tsp chopped fresh thyme leaves
- 1 tsp all-purpose flour
- 1 sheet puff pastry, thawed completely (I almost forgot that part and dinner was delayed)
- 1 Tbs whole-grain mustard
Directions
- Place a rack in the upper third of the oven and heat to 400 F.
- Whisk the egg and 1Tbs water in a small bowl and set aside.
- Shred the apple rings using a food processor for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
- Trim the pork tenderloin of any excess fat and skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
- Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with freshly cracked pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
- Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
- Brush the entire pastry with the remaining egg wash. Place the tenderloin on a parchment lined baking sheet and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
- Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes.
To slice, I recommend you use a serrated bread knife. We served this with fresh buns, roasted asparagus and coleslaw.
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