Pork Wellington

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Tender is the Pork

Rated: 5 stars out of 5Rate itRead users' reviews (81)

RECIPE
COMMENTS & REVIEWS(81)

Cook Time:
30 min
Level:
Easy
Yield:
4 servings

Times:

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

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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

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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Comments & Reviews

recipe Pork Wellington
Robert Oakhurst, CA 02-01-2010
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Great
Rated: 5 stars out of 5

Eady and it looks and tastes like a lot of work
recipe Pork Wellington
Roberta Guilford, CT 01-28-2010
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Becomming a favorite
Rated: 5 stars out of 5

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.Read more
recipe Pork Wellington
Akins Quincy , MA 01-24-2010
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I get requests for this.
Rated: 5 stars out of 5

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.Read more
recipe Pork Wellington
todd orange, CA 01-14-2010
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HaHaHaHaHa.....so fun..........
Rated: 5 stars out of 5

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)....Read more
recipe Pork Wellington
Javin Union, KY 01-04-2010
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well almost
Rated: 5 stars out of 5

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!!!Read more
recipe Pork Wellington
George Calgary, Alberta, AB 01-03-2010
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Great Recipe
Rated: 5 stars out of 5

Made this for some guests and they were still talking about it months later. Can't go wrong and very easy to make.