Pork Wellington

Name: Pork Wellington
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 28 grams dried apple rings; 0 teaspoons freshly ground black pepper; 1 teaspoon all-purpose flour; 1 teaspoon chopped fresh thyme leaves; 128 grams thinly slice prosciutto ham; 0 teaspoons kosher salt; 1 whole pork tenderloin, approximately 1 pound; 1 sheet puff pastry, thawed completely; 1 Tbsp water; 1 whole egg; 1 Tbsp whole-grain mustard

Pork Wellington might be just the main course you are searching for. This recipe covers 43% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 984 calories, 107g of protein, and 46g of fat per serving. This recipe serves 4. Head to the store and pick up apple rings, pepper, pork tenderloin, and a few other things to make it today. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.

Instructions

Watch how to make this recipe.

Place a rack in the upper third of the oven and heat to 400 degrees F.

Equipment you will use

Oven

Whisk the egg and water in a small bowl and set aside.

Ingredients you will need

Water

Egg

Equipment you will use

Whisk

Bowl

Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.

Ingredients you will need

Apple

Equipment you will use

Food Processor

Bowl

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces.

Ingredients you will need

Pork Tenderloin

Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other.

Ingredients you will need

Prosciutto

Roll

Equipment you will use

Baking Paper

Rolling Pin

Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto.

Ingredients you will need

Prosciutto

Pepper

Thyme

Salt

Equipment you will use

Baking Paper

Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.

Ingredients you will need

Dried Apples

Prosciutto

Apple

Spread

Wrap

Equipment you will use

Baking Paper

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches.

Ingredients you will need

All Purpose Flour

Roll

Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.

Ingredients you will need

Puff Pastry Sheets

Prosciutto

Mustard

Spread

Roll

Egg

Brush the entire pastry with the egg wash.

Ingredients you will need

Egg

Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Ingredients you will need

Pork

Equipment you will use

Oven

Frying Pan