How to Make Pork Wellington Simple Recipe Made Easy

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.

Remove the silver skin from the pork tenderloin.

Heat canola oil in a skillet over medium-high heat.

Season the pork tenderloin generously with salt.

Sear the pork tenderloin in the hot pan until browned on all sides, listening for the sizzle.

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

Cut the mushrooms in half and rehydrate them in water for a few minutes, then squeeze out the water.

Pulse the rehydrated mushrooms in a food processor until finely chopped.

Heat oil in the pan and sauté a clove of garlic until fragrant.

Add the pulsed mushrooms to the pan and cook for 4-5 minutes until the moisture evaporates, seasoning with pepper, salt, garlic powder, onion powder, and Italian seasoning.

Remove the mushroom mixture from the heat and let it cool in the fridge.

Spread a good amount of Dijon mustard over the cooled pork tenderloin.

Lay out plastic wrap and layer prosciutto on it, then spread the mushroom mixture on top.

Place the pork tenderloin on the mushroom mixture and roll it up tightly, sealing the ends.

Preheat the oven to 400°F (200°C).

On a lightly floured surface, unroll the store-bought puff pastry.

Wrap the puff pastry around the tenderloin, squeezing it together tightly.

Score the top of the pastry lightly and prepare an egg wash by beating an egg with a touch of water.

Brush the pastry with the egg wash and place it seam-side down on a greased baking pan.

Bake in the preheated oven for at least 30 minutes, checking the internal temperature to reach 145°F (63°C) to 155°F (68°C).

Remove from the oven and let it rest before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens