Maybe you've heard of the more popular beef version of this recipe, but below is how to make puff pastry-crusted Pork Wellington for an upcoming special meal.
Here's What You Need:
- 1-1.5 lb Maple Wind Farm Pork Tenderloin
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 lb Cremini or White button mushrooms, minced
- 4 shallots, minced
- 1 garlic clove, minced
- 1 tsp thyme leaves, roughly chopped
- 1⁄4 cup chicken stock
- 10 pieces of prosciutto
- 2 Tbsp Dijon mustard
- 1 puff pastry sheet
- All-purpose flour for dusting
- 1/2 tsp salt, divided
- 1/2 tsp black pepper
- 1 egg yolk mixed with 1 Tbsp water.
Here's What You Do:
1. Preheat an oven to 400F. Season the pork tenderloin with salt and pepper on both sides. In a hot pan, add the olive oil and allow to heat up for 30 seconds to 1 minute. Sear the tenderloin for approximately 2-3 minutes on each side.
2. Once complete, remove from heat and set aside to cool slightly.
3. Using a food processor, mince the mushrooms until finely chopped.
4. In a large skillet, melt the butter and add the shallots and garlic and stir for 2-3 minutes. Add the thyme, followed by the mushrooms along with 1⁄2 tsp salt and pepper as well as the stock. Sautee the mushroom mix until all the moisture has been evaporated, approximately 10-15 minutes. The mushroom mix should be fairly dry. Set aside.
5. Lightly flour a surface and roll out one puff pastry sheet to approximately 12in by 17in in size.
6. Place each prosciutto slice slightly overlapping across the puff pastry, keeping a border of approximately 1-2 inches clear.
7. Spread the mustard over the prosciutto in a thin layer followed by the mushroom mix.
8. Place the seared pork tenderloin in the middle and roll the puff pastry over the pork, sealing the edges tightly. Fold any remaining pastry dough on the ends under making sure to seal them well.
9. Brush the egg yolk wash over the pastry and make 3 to 4 one-inch slits to allow the pastry to vent while baking.
Optional tip: For a more decorative wellington, use the back of a knife to etch a crosshatch pattern across the dough, ensuring not to pierce through the dough while etching the pattern.
10. Place on a baking tray and bake the wellington for approximately 25 to 30 minutes until golden brown. The internal pork temperature should reach approximately 145F. Rest for 10 minutes before serving