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Pork Wellington for Two
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Pork Wellington for Two

Author: Marinka
Pork Wellington is a festive way to serve pork tenderloin and wow your dinner guests. Pork is less expensive as beef, but just as tasty and impressive. The meat is encased in a puff pastry wrapping and will stay moist and juicy during cooking.
Prep Time20 minutes
Cook Time30 minutes
Resting time15 minutes
Total Time1 hour 5 minutes
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Servings: 2 people

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

  1. 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.
  2. Any type of Boursin will do.
  3. 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

Calories: 415kcal | Carbohydrates: 10g | Protein: 35g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Sodium: 407mg | Fiber: 2g | Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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