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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.
Video
Ingredients
- 1.5 pound pork tenderloin
- 1 tsp 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 degrees F.
- Season 1.5 pound pork tenderloin with salt, pepper, and dried thyme. Set aside.
- Roll out thawed 1 sheet puff pastry dough 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 degrees F (medium rare) and 150 degrees 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.
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!
Totally great recipe I added spinach with the onions and mushrooms for a slight variation. Very good!
This is the recipe I have looked for. Will try tonight but husband does not like prosciutto or mushrooms so I will substitute prosciutto with bacon not sure what to substitute instead of mushrooms. Either way thanks for a great simple recipe. If it turns out like I think it will. will be telling friends.
Annie B
My condolences.
Try chopped spinach or watercress instead of mushrooms? Maybe paté?
Hello can you make ahead and freeze, thank you
Hi Jocelyne, I never have, but I actually think it would work. You would just have to ensure it’s fully thawed before you cook. I would only worry that it would get gross as it thaws. If you do freeze, will you come back and let me know if it worked? Thanks, Krissy
Can it be made day before? Then cook next day!
I haven’t done that, but I don’t see why not? Perhaps I would freeze after assembly and then thaw prior to cooking. Not sure what refrigeration would do to the dough.
Puff pastry is not to be refrozen and you will have much less success with having crisp pastry if you prepare too far in advance. Puff pastry is delicate and too much handling, warmth, or being in contact with fillings for extended periods can stop it browning and puffing.
Thank you!
Absolutely fabulous! I served it with a creamy cider and sage sauce – delicious thank you
Made this for my daughter and her fiance last week. So yummy! Served it with an onion pan gravy. Too die for. Making it today my hubby.
So glad you liked it! Thanks for the comment! Krissy
Can I meet this the nite before serving
That should work. Just let it sit out for 30-60 minutes prior to cooking so it’s not too cold when you put it into the oven.
The dough did not get brown enough. The pork was great and cooked to medium. Any suggestions as to how I can get the dough brown?
Sorry for the late reply. Perhaps your rack could have been higher in the oven? Or, as the meat approaches temp, broil on low for a few min?
This recipe was easy to prepare and produced a result that is worthy of a top notch restaurant. I will definitely be making this again and often. I live alone and generally cook for myself so I got to enjoy several more great left over meals. Best yet, this is a great dinner party recipe that will have my guests praising my culinary abilities little knowing how easy this recipe is put on my table.
Barbara. What I usually too is apply an egg wash to ensure it’s evenly brown too. Just a single egg with a splash of water? Brush it over and I found it worked well. But yeah, your rack might not have been high enough.
Just made this tonight. Easy and fantastic! Definitely will make regularly, probably for guests.
Glad you liked it! Thanks for the nice comment. 🙂 -Krissy
Great recipe. Made it last night and it came out perfectly. Thank you!
Excellent recipe. 2 things: after it was packed and ready to go I kept it in fridge for 1/2 hour and second I cook it at 400F oven to 145F internal temp. Too much. I recommend 135F. Mine came like the picture but I like it a little more rosy.
Moving meat straight from the fridge to the stovetop (or even the oven) can result in uneven cooking. Because the food is cold, you end up with meat that’s overdone
Perfect in every way
My husband likes me to stick to old recipe, which I don’t but he tried this one he just loved it
He said it was great, he never says anything like that it is a keeper for sure.
💥