Easiest Way to Prepare Tasty Pork Wellington

Pork Wellington. Trim the pork tenderloin of any excess fat and silver skin. Pork Wellington is the best baked pork tenderloin recipe. Want to learn how to make pork tenderloin wrapped in prosciutto, mushrooms, and puff pastry?

Try this delicious Pork Tenderloin Wellington wrapped in prosciutto and sauteed mushrooms, baked in puff pastry, and drizzled with Bearnaise sauce. The Pork Wellington recipe out of our category Puff Pastry! The diameter is much smaller, ensuring cooked-through pork by the time pastry is cooked.) Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. You can cook Pork Wellington using 10 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Pork Wellington

1. It's of Pork tenderloin.
2. It's 250 gr of crimini mushrooms.
3. You need 2 cloves of garlic.
4. Prepare 5 sprigs of thyme.
5. It's 1 of apple.
6. It's of Puff pastry.
7. It's 4 slices of prosciutto.
8. It's 2 tsp of yellow mustard.
9. You need 1 tsp of honey.
10. You need 1 of egg.

The resulting dish is a true showstopper. Beef Wellington is my absolute favorite dish, but when I went home for a visit, a dear friend made this for us (and he is the one who got me addicted to Beef. Pork Wellington is the best baked pork tenderloin recipe. This easy pork Wellington with Port wine sauce recipe is so flavorful!

Pork Wellington step by step

1. Blitz the mushrooms and apples in a food processor. Add the thyme and crushed garlic..
2. Cook the mushroom mixture till dry, approximately 15 minutes on medium heat, stirring regularly. And set aside..
3. Season the pork tenderloin with salt and pepper. Preheat a pan on high heat, and brown on all sides..
4. Lay out the puff pastry, shingle on a layer of prosciutto. On top of that spread out the mushroom mixture..
5. Mix the honey and mustard and spread it out over the pork tenderloin. Place the tenderloin on the pastry, en roll it up tightly. Trim excess and ensure a tight seal. Wrap up in plastic wrap and refrigerate for at least one hour and up to two days..
6. Preheat the oven to 220 celcius. Unwrap the package, score it and give it an eggwash. While still cold, place in the center of the oven for 25 minutes, or untill the pastry is cooked..
7. Rest the meat for 3 to 5 minutes and slice 2 to 3 cm thick slices and serve with sides..

Pork tenderloin on a layer of chopped mushrooms, wrapped in puff pastry. Pork and mushroom Wellington with mustard béchamelKitchen Stories. This meal is a simple and nutritious way for kids to eat their vegetables. A twist on the classic beef Wellington, this dish swaps in pork tenderloin for the beef, while a savory sauté of fennel and apples stands in for the mushroom duxelles. Trim any extra pastry from the end of the Wellington and seal the ends.