Pork Wellington
Recipe GLPRd73a5885c839ec
A showstopping main course featuring a succulent pork tenderloin topped with a mustard and dried apple filling, wrapped in prosciutto, and encased in golden puff pastry. The tender meat is cooked to perfection and rested before slicing, creating an elegant dish suitable for special occasions.
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Ingredients
1 whole egg
1 tablespoon water
1 ounce dried apple rings
1 whole pork tenderloin (approximately 1 pound)
4.5 ounces thinly sliced prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
1 tablespoon whole-grain mustard
Directions
Position an oven rack in the upper third of your oven and preheat to 400°F.
In a small bowl, whisk together the egg and water to create an egg wash; set aside. Place the dried apple rings in a mini food processor and pulse for 30 to 45 seconds until they reach a medium dice size. Set the processed apples aside.
Trim any excess fat and silver skin from the pork tenderloin. Carefully slice the tenderloin lengthwise down the middle to create two separate pieces. Arrange the pieces side by side, positioning them head to tail so the ends align when brought back together.
Lay out a 12 by 16-inch sheet of parchment paper on the counter and arrange the prosciutto slices in the center, overlapping them to form a solid layer as long as the tenderloin. Top with a second piece of parchment paper and use a rolling pin to gently roll over the prosciutto to help them adhere together. Remove the top parchment and sprinkle the prosciutto with salt, pepper, and fresh thyme. Place the tenderloin pieces down the center of the prosciutto layer, distribute the diced dried apples between the two tenderloin pieces, then press them back together. Using the parchment paper as a guide, carefully wrap the prosciutto around the tenderloin to completely enclose it.
Sprinkle a work surface with flour and roll out the puff pastry to a 12 by 14-inch rectangle. Spread the whole-grain mustard thinly across the center of the pastry and place the prosciutto-wrapped tenderloin on top. Fold the puff pastry up and over the tenderloin, then roll it to completely enclose the meat, brushing the pastry edges with egg wash to seal. Flip the tenderloin over so the double-layered pastry side is underneath. Pinch and seal the ends of the pastry.
Brush the entire exterior of the pastry with the remaining egg wash. Place the wrapped tenderloin on a parchment-lined baking sheet and bake for 25 to 30 minutes, or until the pork reaches an internal temperature of 160°F.
Remove the Wellington from the oven, transfer to a cooling rack, and allow it to rest for 10 minutes before slicing and serving.
