Pork Wellington
If you're looking for an easy dinner that is sure to impress everyone because of its amazing taste and presentation, choose Pork Wellington.
Servings: 4 servings
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 pork tenderloin with salt, pepper, and dried thyme. Set aside.
- Roll out thawed puff pastry dough so that its as long as your tenderloin and wide enough to fully wrap around it.
- Arrange the prosciutto so that there is a thin layer covering the dough. Spread dijon mustard over the top.
- In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots 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!
Video
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