Pork Wellington

Total Time:
1 hr 10 min
Prep:
30 min
Inactive:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe

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

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4.8 161
Followed AB's recipe exactly and it turned out great.  We'll do this one again. item not reviewed by moderator and published
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
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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... item not reviewed by moderator and published
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 : item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Could not have been better at a 5 star restaurant. Savory flavor. Prosciutto took it to a higher level. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I loved everything but the thyme, unfortunately it overwhelmed an otherwise perfect dish. Let it rest UPSIDE DOWN after cooking. item not reviewed by moderator and published
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!... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
This recipe kept the tender in tenderloin. edde item not reviewed by moderator and published
AWESOME! It's SIMPLE to do and tastes fantastic. You've got to try it. item not reviewed by moderator and published
I made this for a dinner party and it was wonderful. My guests raved about how good it was. When I prepared it, I substituted the dried apples for dried apricots finely chopped. It added a nice flavor. item not reviewed by moderator and published
Insane. I swear, everything Alton does, even when I second guess it, I follow his instructions to the second, and they always come out perfect. Bellissimo! item not reviewed by moderator and published
Love this recipe! Although I do change 1 thing, I prefer using Capicolla ham instead of the Prosciutto. I gives it a bit of spice and doesn't taste as salty. item not reviewed by moderator and published
Made this for 3 adults and children ages 5, 3, and 3. The flavors blended beautifully and the pork was incredibly tender and moist. The kids simply loved it. I doubled the recipe (made two separate pastries) and the strange thing was that one was just perfect and the other gushed about 1-2 tablespoons of liquid when we cut into it and tasted slightly washed out. I made them side-by-side with exactly the same ingredients and didn't leave anything out of one. The one that wasn't soggy did have a break in the pastry that allowed some evaporation and it was the smaller diameter of the two loins, by maybe 10%. item not reviewed by moderator and published
I made this for a Valentine's Day dinner with asparagus on the side. It was out of this world! The tenderloin was done to perfection and the prosciutto just gave it that extra flavor and goodness. Definitely a fancy dinner recipe! item not reviewed by moderator and published
This is amazing. The pork is succulent and full of flavor. I hide the pastry ends and save them for a snack later. :) It is requested as often as my Lasagna and Lamb. item not reviewed by moderator and published
This recipe is easy and it is a huge hit. It looks like you've put more work into it than you actually have. item not reviewed by moderator and published
Fantastic. I can use adjectives all day, but the best review I can give is my brother who put himself on an idiotic diet (not that diets are idiotic, but the way he's doing it and the little amount that he is eating is) kept going back for more. Anything that get's that boy to eat a regular person size portion (and we already are larger than regular size people) is a winner. item not reviewed by moderator and published
This looked so elegant and fairly easy to do. Watched the video several times, made a list of the steps, read most of the reviews and incorperated the suggestions that sounded right, even bought fresh thyme, ran the video as I prepared to dish, looked "spot on" as it went into and came out of the oven, and let it rest the 10 minutes, cut it and plated. Sorry to say I was disappointed in the taste. This is expensive to make what with the price of proscuiuto, pork loin. and the dried apples comming to $16.00 alone. Not sure I will try it again but if I do, I will butterfly the pork and use a bread stuffing with cranberries and waterchestnuts, omit the mustard, and rub the loin with seasoning. Love to watch Alton Brown's videos but this one is not a winner in my book. PS I do like the technique and will most likly use it again to wrap other meats just not this combo again. item not reviewed by moderator and published
This is an excellent recipe. I have also modified it into more of an "Italian" dish, substituting diced Sun Dried Tomatoes, Mozzarella , Provolone and some Oregeno for the dried apples in the middle, and a generous smearing of Pesto Sauce instead of the Mustard. Not only is it tasty, but it has a great presentation, particularly for the Holidays, with the red center and the little bit of green around the edges. Very juicy and flavorful. Thanks AB! item not reviewed by moderator and published
I saw the episode and had to make it. Alton made it look a lot easier than it actually is to make, but hey, the guy is a Pro. A little more practice for me and Im sure it will be easier. This is now my favorite pork dish to make. Very flavorful. Awesome. item not reviewed by moderator and published
I'm not a huge pork loin fan, but I gave this a whirl and it was succulent. My guests loved it too. It looks impressive but making it was as easy as Alton made it look. This is now my go to dish for company. item not reviewed by moderator and published
I'd never cooked a pork tenderloin or used puff pastry, so I wasn't sure how this would turn out for me. IT WAS GREAT!! My 7 yo just raved about it. My dad (who lives next door) didn't want to go home and eat the dinner my mom prepared. I am so surprised and pleased with this recipe. The toughest part is gathering all the ingredients. I live in a small town so prosciutto is practically impossible to find. I substituted panchetta. The tenderloin comes out super tender and juicy. The puff pastry is buttery and flaky. Then the panchetta just melt in your mouth. This will def be my "go-to" recipe for those occasions i want something that looks and tastes fancy but take no time at all to prepare. item not reviewed by moderator and published
Alton does it again, this was a very easy and flavorful recipe. My 11 year old helped make it and boy were we impressed by the nice flavors and subtle notes that came to the party. It was a hit, we will do it again. A note to touch on some of the previous reviewers. Yes it is a little wet on the bottom, but it's meat inside of dough, that's to be expected. My next one, I will bake on a cooling rack nestled in a 1/2 sheet. I disagree with the over-saltiness reported previously. I found the dish to be perfectly salted, not too much, nor too little. There is one thing that comes to mind that may have happened if yours came out super salty, and that is you used a pre-marinated pork loin. CAUTION CAUTION CAUTION: Do Not Use a pre-marinated pork loin because they are extremely super salty, almost to the point that it's inedible. Please make sure you buy an un-marinated plain pork loin. Cheers to all. item not reviewed by moderator and published
This is not only delicious and impressive and easy and healthier than a regular Wellington, it's also CHEAP. The pork tenderloin, apples, puff pastry and prosciutto altogether was under 20 bucks at Trader Joe's. You don't want to be shy with the apples, because their sweet/tartness goes with the saltiness of the mustard and prosciutto. This was a test, to see if I'd serve it to guests, and I put an A+ and give a resounding YES! item not reviewed by moderator and published
This recipe was awful. I really wanted to like it considering all the reviews but, it really was awful. The prosciutto and the salt addition definitely made it too salty which surprised me because I really love salt. I thought the prosciutto was not a good pairing with the pork. Also the apples were not very good either, I understand now why other people have added apricot and reduced salt but, that alone would not make the recipe better for me. As another reviewer mentioned the bottom turned out soggy (greasy). The only part of the recipe I liked was the puff pastry, pork and mustard. For me this recipe is not even worth tweaking. It was downright awful. I can say that when the recipe is complete the final product does have a beautiful presentation but, the taste is terrible. Too bad because I like a lot of AB's recipes. This is the first one I have tried that was bad. item not reviewed by moderator and published
Another winner by AB! This turned out just like I expected it to. Delicious, super easy to make, and very impressive looking! item not reviewed by moderator and published
This came out so good last year at Christmas I am making again this year. I believe I will be making this every year from now on... item not reviewed by moderator and published
Amazing!!! item not reviewed by moderator and published
Love the flavors in this dish! item not reviewed by moderator and published
I was not very impressed with the crust part. The flavor of the pork, prosciutto & apples was very good. I will make it again because my husband liked it. I must say this is the first Alton Brown I have ever tried that did not meet my expectations. item not reviewed by moderator and published
Turned out perfectly the first time! Raves from my family. Definite keeper! item not reviewed by moderator and published
EASY!!! Great go to recipe! I'm going to make during the holidays and definitely impress everyone! I'm going to change it up and use apples and cherries in the filling! Kelly, Palos Verdes, CA item not reviewed by moderator and published
I saw this recipe on good eats and had to try it. It was as easy as he made it look. I took the suggestion someone made and used two dried apricots that I diced small and added with the apples. YUMMY. This was easy and eligant for a dinner party. I will definately do this again soon : thank you AB item not reviewed by moderator and published
This recipe was not only super easy, but super delish!!! A perfect Fall dish and would be perfect to make ahead for a dinner party. Thanks again AB!! item not reviewed by moderator and published
I WAS CONCERN THAT THIS THE PORK WOULD NOT HAVE MUCH FLAVOR BECAUSE YOU DON'T USE MUCH SPICES. BUT I WAS WRONG, I FOLLOWED THE RECIPE AS STATED BY AB AND IT WAS DELISH.!!! iT WAS EXPENSIVE BUT MUCH CHEAPER IF YOU WERE TO GET IT AT A RESTAURANT. IT WAS VERY EASY THANKS A BUNCH AB, LOLA item not reviewed by moderator and published
Was not real keen on dried apples so I followed the recipe, but I switched the apples and took dried apricots and made farro perlota (its a type of grain) add those two together and put that in between the pork loin. The apricots gave a little more kick to the dish it blended great item not reviewed by moderator and published
I had high hopes for this dish. I was quite dissapointed though. My friend who ate with me said it, "was pretty good" altough after telling them the cost said they coulda just eaten a pork chop and it would have been just as good! It was one of the most expensive dishes I have made that only serves about 3 servings. I purchesed all of the ingredients which totalled nearly $25. I followed the recipe, only doubled the seasonings, apples and added slightly more mustard because I like my pork to have a lot of flavor. However, even with doing this, the flavor was still VERY bland. THe pork was a lil tough for my liking as well. And even the proccuito didnt add much. I actually ended up dipping the pork itself in bbq sauce! I won't be making this again. item not reviewed by moderator and published
Much easier to make than beef wellington. My whole family, even the little grandchildren, loved it. item not reviewed by moderator and published
I followed the recipe exactly. It was easy and looked fabulous coming out of the oven. It was tasty but not quite as moist as I like. The ingredients lent themselves to a variety of flavor but lacked a distinct something that kept it from making me say WOW! I admit that my expectations were high. I had dreamed about this recipe and had to give it a try. item not reviewed by moderator and published
I just finished eating AB's Pork Wellington--even my finicky wife cleaned her plate. Thanks Alton, you are the only TV chef I watch. I've been on a dried apricot kick lately and used them instead--works fine. The store package of prosciutto barely provides enough to cover the pork--you might want get two packages. item not reviewed by moderator and published
I purchased everything from Whole Foods...bought the best I knew to buy and was not a huge fan of this recipe. I will try it again and use regular dijon mustard and cook the tenderloin on top of a rack on a 1/2 sheet pan that I use to cool cookies. Hopefully this will help with the sogginess on the bottom by allowing air all around the pastry. I may even try slicing a couple of vents on top just to try that out...to eliminate a little steam...worth a try. I hate it when something does not turn out as expected...now I have to try again and get it right. I also think that for those who think it is too salty they may be using regular table salt...kosher would be better. I also bought the dried apples at WF...I will try this again and use fewer of the apples...or dry my own..I did not like the flavor of the apples I bought at WF. item not reviewed by moderator and published
So easy and so good. Makes you look like you spent all day in the kitchen and you didn't. It was a huge hit. item not reviewed by moderator and published
I forgot to buy prosciutto and went ahead with the recipe anyway. The pastry came out soggy, so I think the prosciutto creates a protective layer to keep moisture away from the pastry\. I also used mango chutney instead of dried apples. That might have been too much moisture inside the pastry. The flavor was wonderful, though. item not reviewed by moderator and published
This was incredible. We used figs and dried mango with chile instead of the dried apples. We also omitted the salt, having read other people's comments re: the prosciutto. We used more mustard than the recipe called for in order to get a nice, even coat all around the pastry dough. Cooking took about 5 minutes longer to get the pork to 140. We will definitely make this again, varying the ingredients. This dish looks and tastes like it took more time to prepare. I have a hard time making my food look "pretty", and this was a cinch. item not reviewed by moderator and published
AB never dissapoints!!!!! Made it for my grandmother's b-day and everyone was impressed :) item not reviewed by moderator and published
Alton always impresses me. Most importantly, he always gets me to try new things and broaden my taste in food. I did not like any pork until I tried his pork tenderloin recipe and now I beg my husband to make it almost every couple weeks! This Pork Wellington recipe did not sound great to me but I was willing to try it because...it's Alton's recipe! I do not like prosciutto but once again I have learned that it can be good if it is used the right way. Thank you Alton! item not reviewed by moderator and published
With company coming from out of the country I had better things to do than slave in the kitchen. This dish tasted like I had worked on it for HOURS instead of exactly the 30 minutes stated in the recipe. I substituted dried peaches for the apples since I had them on hand. Everything else was the same and I won't be changing a thing as everyone has requested I fix this again & again! Alton...I LOVE YOU!!!!!!!!!! item not reviewed by moderator and published
Absolutely delicious. A great dish to treat the family or to impress guests. item not reviewed by moderator and published
I found this recipe and thought it was just right for Mother's Day. I made 2 of them exactly as written. Perfect and so versatile. You could easily change up the ingredients. It was a huge hit. The recipe and the leftovers went home with the guests of honor. Thanks AB item not reviewed by moderator and published
This has become a family favorite, & I appreciate how easy it is to make. It's a good one for those of you that bring meals to people, too. They enjoy a break from the usuals; spaghetti, meatloaf, lasagna... It's also easy to adjust with ingredients, such as using dried fruits left over from holiday meals- appricots, dates , dried pinapple, a combination of all or any with or without the dried apples, add left over nuts from holidays, too. Even trail mixes (with out the chocolates) can be chopped up & used! One of these times I'm going to try sun dried tomatoes & dried mushrooms with shallots...YUM! item not reviewed by moderator and published
Loved by all who try it! My most asked for recipe! item not reviewed by moderator and published
I have made this a few times and everyone loves this dish. I have substituted green chiles on occasion for an different twist. item not reviewed by moderator and published
This was pretty easy and was a good blend of flavors. I'm not really a pork person because pork does tend to get dry, but made this way, the juices are retained and the meat develops a great flavor. The only thing I will change is I will skip adding salt to the Prosciutto layer because prosciutto is salty enough on its own. I substituted Dijon mustard, but will try the whole grain next time. All that said, this is a beautiful dish too. I did have to go 35 minutes to get 140 degrees internal temp. item not reviewed by moderator and published
My husband's first words after tasting. I did find that the bottom was a bit "juicy," because I think my store bought dried apples were not as dry as they could have been, but I have a food dehydrator and I'm not afraid to use it. Next time, APRICOTS! Love that idea! Long live Good Eats! item not reviewed by moderator and published
Eady and it looks and tastes like a lot of work item not reviewed by moderator and published
This was simple to make and elegant to look at. I have made it three times so far and each time it gets better (I make fewer mistakes ... yeh, I know it's a simple application, but I'm a newbie). I found the mustard to be a little strong so I diluted it with a little water to help is spread more evenly. This weekend we go public with it at a gathering of friends. Wish me luck. item not reviewed by moderator and published
I have made this over a half-dozen times. Each time I do, more people ask me to make it again. It is so easy that I can fly through the process and it comes out perfect every time. After the last time I made this, I was asked to cook for a New Year's eve party. This is the most amazing recipe, and following Alton's instructions makes it impossible to screw up. Everyone should try this, you will not regret it. item not reviewed by moderator and published
This was so easy, fun, and tasty that I just had to laugh when it was completed. I taught my 13 y/o son how to do it and he impressed the h*** out of his aunt and cousins. The pork turns out so moist and tender, and with the apples it tasted like.....well, porkchops and applesauce from when I was a kid! But even better (sorry mom).... item not reviewed by moderator and published
I made this recipe tonight for my family. Everyone liked it except for the non pork eater who had a hot pocket instead,- cant win em all but everyone else liked it!!! item not reviewed by moderator and published
Made this for some guests and they were still talking about it months later. Can't go wrong and very easy to make. item not reviewed by moderator and published
I used dried figs and they were awesome. I will try this recipe again. Its hard to get a meal that my wife enjoys enough to go get a second helping. item not reviewed by moderator and published
Tonight I made two... one with apples, the other with apricots, for ten guests. Both were an absolute hit. No leftovers. I can't wait to make this again. Thank you. item not reviewed by moderator and published
A good recipe a lot easier to make than it looks on the show. I gave it five stars because it actually impressed my parents which is not easy to do. The only problem that I had is that tenderloins are kind of small and not cheap so if you are going to serve more than 3-4 people plane on buying more. item not reviewed by moderator and published
Pork tenderloin that is very moist, flavorful and with a nice presentation. This is a great alternative to the marinated, grilled pork tenderloin preparation. This one is a keeper! Thanks AB your recipes never let me down! item not reviewed by moderator and published
Loved this recipe. I made it with dried apricots instead of apples, and the taste was great. Will make it again. item not reviewed by moderator and published
This pork wellington is unbelievably good! I made it for the first time for my mil's birthday and it was a super hit. It wasn't hard at all and it tasted sooooooo good! item not reviewed by moderator and published
this was so tender and moist, i did add dried cranberry to the apples to give it a bit more kick. and my boyfriend who is the worlds pickiest eater came back for secconds item not reviewed by moderator and published
Very juicy and tender, the flavors work perfectly together to make this a wonderful recipe. item not reviewed by moderator and published
This has to be one of the best recipies I tried this year. I made this for a family get together and it was a great hit everyone wanted the Recipe. It is simple to prepair and packed with great flavor. item not reviewed by moderator and published
Woh!!!!! So good! presentable and delicious. Alton good job....You deserves a 6 stars.................. I love your show. item not reviewed by moderator and published
Yum! item not reviewed by moderator and published
We love this recipe and have fixed in many times for family and friends. I had trouble finding the apples and have used craisins, dried cherries and raisins (or some combo thereof) instead. Apples can be found at Walmart. We also adapted this recipe to turkey tenderloins, using craisins, and it was just as good. FYI - my family doesn't like as much thyme as the recipe calls for and it's fine without it. item not reviewed by moderator and published
This is tooo easy..........Looks beautiful--taste even better. Followed directions but used two tenderloins in one roll, worked out beautifully. My 9 year old grandson, a fineky eater had seconds. I enjoy Altons show; I have never had a problem with any of his recipe ideas. item not reviewed by moderator and published
I tried this the other day and it came out great. I love the sweet apple and pork combination, but I found the dried apples to be a bit lacking. To make this better, try softening 1/4 cup of onion and some diced apples in butter and use instead of the dried apples. item not reviewed by moderator and published
I want to make a verzion of this pork wellington using mushroom, onions, etc instead of apples. What I need to know is...Can I make this ahead of time, assembling everything and then freezing until xmas day (about 10 days away) then bake it that day, and if I freeze it, should I put the egg wash on the pastry or wait until just before it's baked. Thanks, Sharjoy@aol.com item not reviewed by moderator and published
I am having a dinner party for 10. Was 2 actually enough? 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