🐖How to make Pork Wellington🐖 Bravčový Wellington🐖

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.

Preheat the oven to 400°F (200°C).

Season the pork tenderloin with salt and black pepper.

Heat olive oil in a skillet over medium-high heat and sear the pork until browned on all sides, about 3-4 minutes.

Remove the pork from the skillet and let it cool slightly.

In the same skillet, add chopped onions and garlic; sauté until translucent, about 2-3 minutes.

Add finely chopped mushrooms and cook until moisture evaporates, about 5-7 minutes.

Stir in thyme, salt, and pepper; remove from heat and let cool.

Roll out the puff pastry on a floured surface to a rectangle large enough to wrap the pork.

Spread a layer of mustard over the pork, then layer with prosciutto and the mushroom mixture.

Place the pork in the center of the pastry and wrap it tightly, sealing the edges with beaten egg.

Place the wrapped pork seam-side down on a baking sheet lined with parchment paper.

Brush the top with more beaten egg and cut slits for steam to escape.

Bake for 25-30 minutes, until the pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C).

Let the Wellington rest for 10 minutes before slicing.

Cooking Techniques

Spice Level:

Allergens