Pork Wellington
Pork Wellington requires roughly 1 hour and 10 minutes from start to finish. Watching your figure? This dairy free recipe has 984 calories, 107g of protein, and 46g of fat per serving. For $4.43 per serving, this recipe covers 43% of your daily requirements of vitamins and minerals. This recipe serves 4. 18 people were glad they tried this recipe. A few people really liked this beverage. This recipe from Foodnetwork requires kosher salt, whole egg, water, and fresh thyme leaves. Overall, this recipe earns a spectacular spoonacular score of 88%. If you like this recipe, take a look at these similar recipes: Deconstructed Pork Wellington, Pork Wellington with Greens and Grapes, and Wellington Burgers.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 40 minutes
Ingredients:
1-ounce dried apple rings
1/4 teaspoon freshly ground black pepper
1 teaspoon all-purpose flour
1 teaspoon chopped fresh thyme leaves
4 1/2 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1 whole pork tenderloin, approximately 1 pound
1 sheet puff pastry, thawed completely
1 tablespoon water
1 whole egg
1 tablespoon whole-grain mustard
Equipment:
oven
whisk
bowl
food processor
baking paper
rolling pin
frying pan
wire rack
Cooking instruction summary:
Watch how to make this recipe. Place a rack in the upper third of the oven and heat to 400 degrees F. Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process 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 silver 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 the salt, 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 egg wash. Place the tenderloin on a parchment lined half sheet pan 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 before slicing and serving.
Step by step:
1. Watch how to make this recipe.
2. Place a rack in the upper third of the oven and heat to 400 degrees F.
3. Whisk the egg and water in a small bowl and set aside.
4. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
5. Trim the pork tenderloin of any excess fat and silver 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.
6. 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.
7. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto.
8. 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.
9. Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches.
10. 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.
11. Brush the entire pastry with the egg wash.
12. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
13. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
Nutrition Information:
covered percent of daily need
Related Videos:
Pork Wellington - How to Make Pork Tenderloin Wellington
