Pork Wellington

Total Time:
1 hr 10 min
30 min
10 min
30 min

4 servings

  • 1 whole egg
  • 1 tablespoon water
  • 1 -ounce dried apple rings
  • 1 whole pork tenderloin, approximately 1 pound
  • 4 1/2 ounces thinly slice prosciutto ham
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon all-purpose flour
  • 1 sheet puff pastry, thawed completely
  • 1 tablespoon whole-grain mustard

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

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

Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. 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. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. 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.

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

Brush the entire pastry with the egg wash. 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.

Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.8 160
Very nice. I never thought to use pork in a wellington. Love all of your recipes Alton. item not reviewed by moderator and published
Kudos, Alton! I made this and it turned out awesome. This is definitely a go to recipe for me. It's just so good and so easy. And it doesn't take that long to make. item not reviewed by moderator and published
Delicous and easy! item not reviewed by moderator and published
awesome, glad alton's stuff can be found here. made the mistake of trying the prosciutto alone...SALTY! item not reviewed by moderator and published
This recipe was really easy easy to ,make. The pork was very juicy and full of wonderful flavor. Everyone here really enjoyed it. The pastry was also soft, flaky, and tender. Over all a great recipe, and surprisingly filling. item not reviewed by moderator and published
This recipe and Alton's technique are flawless. It comes out perfectly every time. item not reviewed by moderator and published
This was actually very simple and very good. Just the way Alton described it. item not reviewed by moderator and published
Made this tonight for guests and we all agreed that it was amazing! Really loved the flavors of the prosciutto and apples. I did not add any salt on the prosciutto and it really came out perfect. I will be adding this to my favorites! item not reviewed by moderator and published
It was easy to make, an elegant presentation and a delicious entry. My husband doesn't like mustard so I substituted mayonnaise and horseradish. I originally saw this preparation on Good Eats! Great program. item not reviewed by moderator and published
Followed the recipe exactly and it is WONDERFUL! Will do again soon, but it gives me ideas of other Wellington meats I can do. Thanks again, Alton. item not reviewed by moderator and published

Not what you're looking for? Try:

Pork Wellington with Greens and Grapes

Recipe courtesy of Food Network Kitchen