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Pork Wellington, made with pork tenderloin wrapped in flavorful prosciutto, a sauteed mushroom and shallot blend, and puff pastry, is the kind of homemade dinner recipe that will impress!
This recipe reminds me of a high end version of one of my favorite appetizers – Puff Pastry Wrapped Kielbasa Bites.
Why this recipe works:
This is truly an easy yet impressive pork dinner recipe that is sure to please!
- This dinner recipe features a fresh cut pork tenderloin along with the beautiful combination of puff pastry, prosciutto, dijon mustard, and sautéed mushrooms.
- You will enjoy the most flavorful, moist, and downright delicious dinner that is actually quite easy to prepare.
- A pork tenderloin is already a tender and moist cut of meat, but when wrapped in prosciutto and puff pastry, the additional fat adds a ton of flavor and keeps it moist and juicy.
- Pork tenderloin Wellington is perfect to share with friends or family and an excellent main course.
How to make this recipe:
The process for this recipe is simple.
- Roll out the puff pastry so that it is big enough to wrap around your tenderloin. Cover it with a blanket of thinly sliced prosciutto, slather on some Dijon mustard because we all know how wonderful pork and mustard are together, and cover that with some sautéed mushrooms and shallots.
- Before you add the pork tenderloin, you’re going to lightly season it and then give it a nice sear in that mushroom pan to lock in all the flavor and juices.
- Wrap it all up, seal it with a bit of egg wash and then paint on some more egg wash to give that pastry a golden brown shine while it cooks. Easy!
Cooking tips:
- Pork tenderloin is a lean cut of meat but can sometimes have fat or a thin layer of silver skin on the outside. I recommend removing all of that with a sharp knife prior to cooking.
- Use a good quality meat thermometer to ensure you get perfect results.
- Plan on cooking until you reach an internal temperature between 145°F followed by a minimum three-minute rest.
- Substitutions: Bacon could be used in place of the prosciutto however it would need to be cooked first. Red onion could be used in place of the shallot.
What to serve with Pork Wellington:
A nice vegetable on the side is all that is needed to complete this delicious meal. Here are some recommendations:
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If you’re looking for an easy dinner that is sure to impress everyone because of its amazing taste and presentation, choose Pork Wellington.
Ingredients
- 1.5 pound pork tenderloin
- 1 teaspoon seasonings I use a combination of salt, pepper, and dried thyme
- 1 sheet puff pastry dough
- 4 ounces thinly sliced prosciutto
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon butter
- 8 ounces mushrooms diced
- 1 shallot diced
- 1 egg beaten
Instructions
- Preheat oven to 425°F.
- Season 1.5 pound pork tenderloin with salt, pepper, and dried thyme. Set aside.
- Roll out 1 sheet puff pastry dough (thawed) so that its as long as your tenderloin and wide enough to fully wrap around it.
- Arrange the 4 ounces thinly sliced prosciutto so that there is a thin layer covering the dough. Spread 1 tablespoon dijon mustard over the top.
- In a large skillet over high heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Cook 8 ounces mushrooms and 1 shallot in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
- Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.
- Spread sautéed mushroom mixture on top of the prosciutto in a single layer. Add seared tenderloin. Insert meat thermometer into the thickest part of the meat at the end – the thermometer will be able to stick out even after rolled. Roll tenderloin in dough and seal the edge with the beaten egg. Place the wellington on a parchment lined or stone baking sheet, seam side down. Brush top of dough with egg wash and cut slits in the top to release steam.
- Cook in preheated oven for 20-30 minutes. Time will vary depending on size and starting temperature of the meat. Remove from oven when the internal temperature has reached between 140°F (medium rare) and 150°F (medium). Allow meat to rest 3 minutes before slicing. Enjoy!
Notes
Cooking tips:
- Pork tenderloin is a lean cut of meat but can sometimes have fat or a thin layer of silver skin on the outside. I recommend removing all of that with a sharp knife prior to cooking.
- Use a good quality meat thermometer to ensure you get perfect results.
- Plan on cooking until you reach an internal temperature between 145°F followed by a minimum three-minute rest.
- Substitutions: Bacon could be used in place of the prosciutto however it would need to be cooked first. Red onion could be used in place of the shallot.
Video
Nutrition
Calories: 751kcal, Carbohydrates: 31g, Protein: 46g, Fat: 48g, Saturated Fat: 14g, Cholesterol: 177mg, Sodium: 515mg, Potassium: 978mg, Fiber: 1g, Sugar: 2g, Vitamin A: 145IU, Vitamin C: 1.7mg, Calcium: 22mg, Iron: 3.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Question: How long in advance on the same day can I assemble this prior to cooking it?
I’m so sorry for such a delay in response. When I’m working with puff pastry, I typically don’t like to work with it too far in advance, but I think 4-6 hours should be fine.
This looks like a great recipe. Could I freeze it once prepared (but not cooked)?
I think it would work but I’ve never tried it myself. When you work with puff pastry, I know the instructions say to not thaw and re-freeze, so for that reason I’m not sure it would work.
I recently found this recipe and made it exactly to the recipe. It was fantastic. Came out perfectly. I was worried because I dislike dry pork. But it remained moist and very flavourful. I would make it again in a heartbeat.
Delicious!! Easy yet nice enough for company. Will make again!
Can I use pork loin filet in this recipe
You will, but pork loin will have the consistency of a pork chop versus a tenderloin which is much more tender. Either will work, though.
Can I make ahead and freeze?
I haven’t done this because once you thaw puff pastry, you aren’t supposed to freeze it again. I do think it would work, however, if prepared and frozen, then fully thawed before cooking. Liquid might be released when thawing, however, and that might ruin it.
Absolutely delicious! Made this for Thanksgiving and it was a hit. Thank you for this recipe.
This tasted delicious but the pastry just fell apart when I cut the meat to serve. And the bottom was pretty soggy. I followed the recipe exactly using prosciutto. Very tasty but presentation wasn’t what I’d hoped for.
Absolutely delicious. Used the prosciutto option and impressed my guests royally. Thank you
Tried this recipe last night, and my husband loved it! It’s easy to make, and the prosciutto – mushroom mixture adds a wonderful flavor to the pork. Will be making this again!