Pork Wellington

Recipe by deb k
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
  • Roll prosciutto around each tenderloin.
  • Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
  • Chill thoroughly.
  • Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
  • Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
  • Cover with plastic and chill 1 hr (up to 24 hrs).
  • Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
  • Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).
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