Perfect Pork Wellington is a delicious twist on the classic Beef Wellington, featuring tender, juicy pork tenderloin encased in a golden, flaky puff pastry. This elegant dish combines the rich flavors of the pork with a savory mushroom duxelles, prosciutto, and a light layer of Dijon mustard, creating a show-stopping centerpiece for any holiday meal or special occasion. It’s a feast for both the eyes and the taste buds, with a perfectly crisp pastry shell and a succulent, flavorful pork interior.
Ingredients:
- For the Pork:
- 1 pork tenderloin (about 1 to 1.5 pounds)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh rosemary, minced (optional)
- For the Duxelles:
- 8 oz mushrooms (cremini or button), finely chopped
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup dry white wine (optional)
- Salt and pepper, to taste
- For the Assembly:
- 4-6 slices of prosciutto (depending on the size of your tenderloin)
- 1 sheet of puff pastry (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- Fresh thyme or rosemary sprigs for garnish (optional)
Instructions:
- Prepare the Pork:
- Preheat your oven to 400°F (200°C).
- Heat olive oil in a large skillet over medium-high heat. Season the pork tenderloin with salt, pepper, and rosemary (if using). Sear the pork on all sides for 2-3 minutes, until golden brown. Remove from heat and let cool slightly.
- Once cooled, brush the pork with Dijon mustard, ensuring an even coat. Set the pork aside to rest.
- Make the Duxelles:
- In the same skillet, melt butter over medium heat. Add the chopped onions and garlic, and sauté until softened (about 3-4 minutes).
- Add the chopped mushrooms and cook until the moisture from the mushrooms evaporates and the mixture becomes thick and paste-like, about 10 minutes. If desired, add a splash of white wine and cook until the liquid evaporates. Season with salt and pepper, then remove from heat and let it cool completely.
- Assemble the Wellington:
- Lay out a sheet of plastic wrap on a flat surface. Place the prosciutto slices on the plastic wrap, slightly overlapping, to form a rectangle large enough to wrap around the pork tenderloin.
- Spread the cooled mushroom duxelles evenly over the prosciutto, leaving about an inch around the edges.
- Place the pork tenderloin on top of the duxelles-covered prosciutto. Using the plastic wrap, carefully roll the prosciutto around the pork, making sure it’s tightly wrapped. Chill in the fridge for 15-20 minutes to help the prosciutto firm up.
- Wrap in Puff Pastry:
- Roll out the puff pastry on a floured surface to a size large enough to fully wrap the pork and prosciutto.
- Unwrap the pork from the plastic wrap and place it in the center of the puff pastry. Fold the pastry over the pork, trimming any excess and sealing the edges with a bit of beaten egg.
- Carefully transfer the wrapped pork to a baking sheet lined with parchment paper, seam-side down. Brush the entire pastry with the beaten egg to give it a golden finish when baked.
- Bake the Wellington:
- Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy, and the internal temperature of the pork reaches 145°F (63°C). For extra crispiness, you can bake for a few more minutes, keeping an eye on the pastry to prevent over-browning.
- Rest and Serve:
- Remove the Pork Wellington from the oven and let it rest for 10 minutes before slicing. This ensures that the juices stay inside the meat and the Wellington slices cleanly.
- Garnish with fresh thyme or rosemary sprigs, if desired, and serve with your favorite sides.
Tips:
- If you prefer a more intense flavor, you can marinate the pork tenderloin in a little olive oil, garlic, and rosemary for 1-2 hours before searing.
- Make sure the mushroom duxelles is completely cool before wrapping it around the pork, as excess moisture can make the puff pastry soggy.
- If you want to add an extra layer of flavor, try adding a thin layer of pâté or foie gras between the prosciutto and mushroom duxelles.
Perfect Pork Wellington is an indulgent, rich dish that will impress your guests, combining the tenderness of pork with the savory richness of mushrooms and prosciutto—all wrapped in flaky, buttery pastry. It’s a truly spectacular holiday or dinner party entrée.
