Irresistible Pork Wellington Recipe!

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-bought pie crust

Phyllo dough is lighter, while pie crust is often less expensive.

Pat the pork tenderloin dry and trim any excess fat or silver skin.

Season the pork with salt, black pepper, and garlic on all sides.

Heat olive oil in a skillet and sear the pork for about 1 minute on each side until browned.

Remove the pork from the skillet and set aside.

In a food processor, combine 8 oz of cremini mushrooms, 1 onion, and thyme leaves; pulse until finely chopped.

In the same skillet, add butter and the duck cell mixture; cook until golden brown, about 8 minutes.

Deglaze the pan with white wine and cook until moisture is evaporated, leaving a paste.

Transfer the duck cell to a bowl and set aside.

Preheat the oven to 425°F (218°C) and flour your surface.

Roll out the puff pastry slightly to remove seams and increase surface area.

Brush a layer of Dijon mustard on the puff pastry.

Layer prosciutto slices over the mustard, leaving a border.

Spread a layer of duck cell over the prosciutto.

Place the pork tenderloin in the center of the pastry and roll it tightly, sealing the edges with egg wash.

Place the wrapped pork on a rack in a pan and create a lattice pattern on top with a knife.

Brush the entire Wellington with egg wash and sprinkle with flaky sea salt.

Insert a probe thermometer into the Wellington and bake for about 30 minutes until the internal temperature reaches 145°F (63°C).

Melt 2 tablespoons of butter in the same pan used for the duck cell over medium heat.

Add one finely diced onion and cook until softened and translucent, without browning.

Stir in 2 tablespoons of Dijon mustard and cook for about 1 minute.

Add 1/2 cup of chicken broth and 1/2 cup of white wine; bring to a simmer.

Stir in 1/4 cup of heavy whipping cream and let it cook for about 5 minutes until reduced and thickened.

Season the sauce with salt, pepper, and garlic to taste, then cover and keep warm until serving.

Remove the Wellington from the oven, let it rest, and then slice to serve with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens