Pork Wellington is a festive way to serve pork tenderloin and wow your dinner guests. Pork is less expensive than beef, but just as tasty and impressive. The meat is encased in a puff pastry wrapping and will stay moist and juicy during cooking.
I’ve replaced the mushrooms with roasted peppers bringing a different set of flavors and textures to the dish. The sweet and smoky flavor of roasted bell peppers are a nice contrast to the richness of the pork and the crispiness of the puff pastry.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Puff pastry
- Pork tenderloin
- Roasted red peppers – you can use any color. Learn here how to roast peppers.
- Prosciutto
- Dijon mustard
- Boursin – any flavor variety will do.
- Egg
How to Make Pork Wellington
I’ve cut the process of making this dish in many small steps, so it will be easy to follow:
Step 1 – Remove any silver skin from the meat cut off the thin ends. Season the tenderloin liberally with salt & pepper. Heat oil in a skillet to hot and sear the pork on all sides. Remove from pan and set aside.
Searing the meat, seals the meat and keeps the juices in. It will also prevents the puff pastry to become soggy.
Once cooled enough to touch, brush all sides with Dijon mustard.
Step 2 – Place plastic wrap on a cutting board and layer 3-4 slices of Prosciutto ham, each overlapping the next a little.
Spread Boursin over the Prosciutto.
Step 3 – Place one layer of roasted and peeled peppers on top of the Boursin.
Season with salt and pepper.
Step 4 – Place pork tenderloin in the middle of the roasted pepper.
Step 5 – Use the plastic wrap to lift the Prosciutto off the board and pull over the meat. Finish the roll completely, and twist the ends tight.
Place in the fridge for about 20-30 minutes.
Step 6 – Cover cutting board with plastic wrap again, place puff pastry on the plastic wrap. Unwrap meat and place in the middle of the pastry dough.
Brush the perimeter of the pastry dough with egg wash.
Step 7 – Lift the plastic wrap and roll the dough over the pork until it meets the other side of the dough. Delicately, massage the dough ends to close the seam.
Step 8 – Cut excess ends off, but make sure you have enough to close the ends like a present.
Finish the roll completely, and twist the ends, so you have a nice tight ‘package’.
Step 9 – Unwrap the meat, discard plastic and apply egg wash on all sides.
Step 10– Gently score the top of the Pork Wellington and add decorative pastry cut-offs, if you like.
Step 11 – Place Pork Wellington on a baking sheet, lined with parchment paper. Cook in preheated oven of 425 degrees F for 30-35 minutes or until the internal temperature reaches 145 degrees F. at a minimum.
If the pastry dough becomes too dark, before it reaches the right internal temperature, cover with aluminum foil.
Step 12 – The time in the oven depends on you, how you like your pork tenderloin to be; medium rare or done.
According to the USDA, an internal temperature of 145 degrees F is the minimum with a rest for at least 3 minutes.
Cut the pork Wellington in slices and ENJOY
Other Pork Recipes to Try
Pork Wellington for Two
Ingredients
- 10 ounces pork tenderloin
- 1 tablespoon avocado oil
- salt & pepper
- 1 tablespoon Dijon mustard
- 1.5 ounces Prosciutto ham
- 1 tablespoon Boursin
- 1 red bell pepper roasted
- 1 sheet pastry dough thawed
- 1/2 egg
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Remove any silver skin from the meat cut off the thin ends. Season the tenderloin liberally with salt & pepper. Heat avocado oil in a skillet to hot and sear the pork on all sides. (NOTE 1) Remove from pan and set aside.
- Once cooled enough to touch, brush all sides with Dijon mustard.
- Place plastic wrap on a cutting board and layer 3 slices of Prosciutto ham, each overlapping the next. Spread Boursin over the Prosciutto. (NOTE 2)
- Spread the roasted (and peeled) pepper in one layer on top of the Boursin and season with salt and pepper.
- Place pork tenderloin in the middle of the roasted pepper.
- Use the plastic wrap to lift the Prosciutto off the board and pull over the meat. Finish the roll completely, and twist the ends tight. Place in the fridge for about 10 minutes.
- Cover a cutting board with plastic wrap again, place puff pastry on the plastic wrap. Unwrap meat and place in the middle of the pastry dough.
- Brush perimeter of the pastry dough with egg wash.
- Lift the plastic wrap and roll the dough over the pork until it meets the other side of the dough. Delicately, massage the dough ends to close the seam.
- Cut excess ends off, but make sure you have enough to close the ends like a present. Finish the roll completely, and twist the ends of the plastic wrap, so you have a nice tight ‘package’.
- Unwrap the meat, discard plastic and apply egg wash on all sides.
- Gently score the top of the Pork Wellington and add decorative pastry cut-offs, if you like.
- Place Pork Wellington on the prepared baking sheet. Cook in the oven for 30-35 minutes or until the internal temperature 145 degrees F. at a minimum. (NOTE 3)
- If the pastry dough becomes too dark, before it reaches the right internal temperature, cover the meat with aluminum foil.
- Allow the pork Wellington to rest for 3 minutes. Slice and serve.
- ENJOY !
Notes
- Searing the meat, seals the meat and keeps the juices in. It will also prevents the puff pastry to become soggy. Use an oil that can be heated to hot, like avocado oil.
- Any type of Boursin will do.
- The time in the oven depends on you, how you like your pork tenderloin to be; medium rare or done. According tot he USDA, an internal temperature of 145 degrees F is the minimum with a rest for at least 3 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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