I will warn you from the start…this recipe is not a quick weeknight meal nor is it a single pan dish however, I will tell you you won’t regret giving it a try. I came across this recipe years ago and loved it from the first time I attempted its classic flavors. It’s rich and buttery and brings hearty harvest flavors all wrapped in light and airy puff pastry. I just adore Alton Brown and so his recipe for Pork Wellington did not disappoint! Here’s my take on the plate.
Splash of water water
1/2 small apple, chopped
1 whole 1lb pork tenderloin
4 slices prosciutto ham
Salt and Pepper to taste
1 tsp chopped fresh thyme leaves
1 sheet puff pastry, thawed completely
2 TBS whole-grain mustard
Pre-heat oven to 400 degrees.
Whisk the egg and water in a small bowl and set aside.
Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Flip the tenderloin pieces so the ends are even width.
Lay out a piece of parchment paper and lay the pieces of prosciutto overlapping to create solid layer (as long as the tenderloin). Top with a piece of cling wrap, and with a rolling pin, roll over the prosciutto to stick the pieces together.
Remove the cling wrap and top with salt, pepper, and the thyme. Set the tenderloin down on the prosciutto.
Spread the apples in between the 2 pieces of tenderloin and put back together so the apples are held between them. Using the parchment paper to help, wrap the prosciutto around the tenderloin.
Sprinkle a cutting board with flour and roll out the pastry. Spread the mustard in the center of pastry and lay the prosciutto wrapped tenderloin in the center. Fold the puff pastry up 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 seam of the pastry underneath. Pinch the ends of the pastry with the tip of a fork to seal.
Brush the entire pastry with the egg. Place the tenderloin on a parchment lined pan and bake for 45 minutes. Let rest for 10 minutes before serving.
I served with simple roasted carrots tossed with olive oil, salt, pepper, and a tough of honey.
Roast for about 35 minutes at 400 degrees.
The traditional Wellington is made with beef, but I love this alternative! The pork’s lighter flavor let’s all the ingredients work together to bring the dish to life. It’s a great Sunday night meal or party recipe! One tip? Make sure to slice with a sharp serrated knife so you don’t crush the pastry encasing!
Stephanie a.k.a. The Foodetarian