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+ servings
slice of pork tenderloin wrapped in puff pastry

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.
Course Main Course
Cuisine American, British
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Servings 4 servings
Calories 751

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 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.
    searing a pork tenderloin in a cast iron pan
  • 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!
    If you're looking for an easy dinner that is sure to impress everyone because of its amazing taste and presentation, choose Pork Wellington.

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