Pork Wellington | Frankie Celenza

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.

Pulse crimini mushrooms in a food processor until finely chopped.

Chop rosemary roughly to release oils and aroma, then add to the mushrooms.

Add garlic and olive oil to the mushrooms and mix.

Cook the mushroom mixture in a hot skillet with high smoke point oil until liquid evaporates and mushrooms become liquidous.

Season the mushroom mixture with salt after cooking to avoid over-salting.

Wrap the mushroom mixture around the pork tenderloin using plastic wrap to form a tight log.

Chill the wrapped pork in the refrigerator or freezer to prevent melting the puff pastry.

Sprinkle flour on a surface to roll out the puff pastry evenly.

Defrost puff pastry in the refrigerator until soft, then unwrap carefully.

Wrap the puff pastry around the pork tightly, pinching the ends closed and decorating with a fork for texture.

Beat an egg and brush it over the puff pastry for a glossy finish.

Bake in the oven at 425°F for 20 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens