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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Pinot Noir

Delicate, floral red wine

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    160 Reviews
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    Delicous and easy!
    awesome, glad alton's stuff can be found here. made the mistake of trying the prosciutto alone...SALTY!
    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.
    This recipe and Alton's technique are flawless. It comes out perfectly every time.
    This was actually very simple and very good. Just the way Alton described it.
    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!
    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.
    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.
    Christmas dinner was spectacular both for taste and presentation. Despite a broken stove (this survived being cooked at a neighbors and it more than survived the 8 minute trip back--still steaming hot and beautiful!. We like our pork a little pink, so I pulled it at 135 degrees. I made a Port Wine Reduction (port wine, stock and butter served on the side with red potatoes roasted on the stove and fresh green beans with petters--it look so beautiful! (Look mom, no oven This will become one of my 'go to' dinners for company. Thanks!
    Very tasty! Very easy! BUT be light on the seasonings, ie: salt,thyme, and mustard. Follow video example. I made two loins and before glazing with egg, froze them to serve a week later to a dinner party. Wonderful. Thawed before cooking. DON'T leave too long (months in freezer. Flavor is not benefited!
    Very good. Used diced dates instead of apples. Baked it on a parchment lined rack and cooled it on a rack.

    For those who found it salty, prosciutto can be salty, perhaps dont add the extra salt. Also, he uses Kosher salt, not table salt. The ratio is very different and if you use table salt you are using way too much! I have seen this on other chef's reviews as well...
    I am an average cook and tried this pork wellington recipe. I was so surprised that it turned out perfect! Thank you Alton! Now that i tried this recipe i plan on trying a lot more of your recipes. The flavor was amazing and it wasn't that hard. My husband was truly impressed! I wish i could post the picture i took :
    This recipe rocked the house, I made it to the recipe accept I couldn't find dried apples. So I used dried apricots instead, what a success! Thank you Alton, I can't wait to use this one again.
    This was a big hit for Christmas dinner. I did swap onions and mushrooms for the apples and mustard, but otherwise just followed along. Thanks AB!
    Awesome recipe! Not too salty at all as some have said, and I agree with an earlier reviewer's comment that those who found it too salty were probably buying a marinated pork loin. I did make a couple of substitutions: instead of dried apples I used chopped candied pineapple, and in place of the thyme, I sprinkled a very light amount of ground cloves over the Prosciutto. It was absolutely amazing! A tip for those who found the bottom got too soggy: bake it on a parchment lined broiler pan rack. You don't need the bottom of the broiler pan, just the top. The slats in it will allow air to circulate under the Wellington, making it nice and crunchy! I will be recommending this to everyone I know!
    Could not have been better at a 5 star restaurant. Savory flavor. Prosciutto took it to a higher level.
    This came out pretty well. I made it with apricot instead of apple, mostly because I couldn't find apple. 
    I think the salt problem a lot of people are reporting comes from the prosciutto. Mine was not unbearably salty, but it was definitely more salty than I would have liked. When I removed the prosciutto, it was fine.
    I loved everything but the thyme, unfortunately it overwhelmed an otherwise perfect dish. Let it rest UPSIDE DOWN after cooking.
    AMAZING!! .. prep time is at least double than listed but worth it completely!! .. don't add the salt..and i made it 2 ways... with and without the mustard, thyme, pepper... fantastic stuff, and go heavy on the prosciutto...... Alton is the kitchen god!...
    This is a great recipe and I am definitely making this again. All the flavors blended well together. The pastry was crispy and the pork succulent with a mustard background and a hint of thyme. The dehydrated apple pairs well with the pork as apples always do and the added salt compliments the sweetness of the apples. There is no need to change anything in this recipe with the exception of the dehydrated apples. 1 oz. is not enough. I recommend 2 oz. minimum dependent on the size of the pork. 
    We had about half of the Wellington left over and ate it the next day. Reheat in the oven, not the microwave. It was just as good as the first day.
    I usually try recipes after I see them on any of the FN shows. The visual assembly of the dish seems to be a better indicator of whether or not I would like the end product rather then just reading it from the thousands of recipes listed on the website. I found the sweet flaky puff pastry combined with the prosciutto and juicy pork to be a win-win-win combo. SO SIMPLE! I actually put together a small batch of baby portobello stuffing instead of apples. Because I was cleaning out my produce bin. I will make this again and see what kind of fun combinations I can make for the filling of pork besides the usual like stuffing or fruit!
    Be careful people...this was a waste of perfectly good ingredients! It will be hard for me to trust these 5 star ratings again...we were so disappointed after all that work!!!
    This was just ok. I think it would be better without the bacon. It was pretty salty and I used a honey mustard instead. The pastry was wet in some parts. I loved the apples and the meat was pretty tender. It was very easy to make and I will definitely try it again with no bacon, more apples, (possibly fresh, and a pie crust instead of puff pastry. I guess I was just thinking it would be amazing and it wasn't
    This application is a bit labor intensive in the prep but it is more than worth it on the plate. Very tasty way to cook pork tenderloin!
    OMG! I make this ALL THE TIME. I added some grilled onions, and more mustard that the recipe calls for and it was really tasty. I really love pork, and this recipe will be one I use again for sure. So very, very good.
    To the person who wrote that they thought this recipe was missing one taste element, I added some minced garlic to the mustard. It was wonderful. I also agree with the person who wrote they would not add salt to the proscuitto, and I agree. That was the first change I made to the recipe, but otherwise, it was a huge hit. To the person who wrote that they made two, and one was a bit watery, I would suggest that you cook them in separate pans in the oven and put one of the bottom third and one on the top third. Swap them about half way through the cooking time.
    I have used this recipe and method a number of times [approx 10], and it has turned out perfect every time. Could not be happier, thank you Alton!
    Great recipe! Everything turned out great, but I would not add the salt to the prosciutto in the future. It's salty enough without needing to add more. And I used 2 tablespoons of mustard as per the video, rather than 1 per the recipe and I think it was just enough. Give it a try!
    The pork was super tender and juicy. It turned out great but I felt it was missing an element of flavor. I haven't put my finger on what was missing but when I do I will post again. Also, be sure to make this for a group. I made it for two and had leftovers. It does not reheat well at all. It gets tough and dry.
    This recipe kept the tender in tenderloin. edde
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