Pork Wellington

Recipe courtesy Alton Brown, 2009

Show: Good EatsEpisode: Tender is the Pork

Rated: 5 stars out of 5Rate itRead users' reviews (45)

RECIPE
COMMENTS & REVIEWS(45)

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
Sue Glenwood, IA 10-06-2009
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I really didn't like the sweetness of the apple
Rated: 3 stars out of 5

However, the technique was very easy so I'll do again with a different filling. LOVE THE SHOW!
recipe Pork Wellington
Genevieve arlinton heights, IL 10-03-2009
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The BEST Ever
Rated: 5 stars out of 5

It was so good! We served this to our friends and everyone couldn't stop talking about how good it tasted. The ease of... preparation was a bonus. Anyone can make this dish. It has become a family favorite.Read more
recipe Pork Wellington
David Bountiful, UT 09-20-2009
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This Little Piggy Went to Italy
Rated: 5 stars out of 5

My wife and I made two of these in Dutch Ovens. The apple recipe was great but the best one was my Italian inspired version.... Instead of apples, I filled the pork with chopped sun-dried tomatoes, fresh mozzarella and fresh basil. Then replaced the mustard with pesto. Read more
recipe Pork Wellington
Erin Orinda, CA 09-09-2009
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Awesome!!!
Rated: 5 stars out of 5

My husband and I have made this twice now, and each time we are super impressed with the fact that we made this deliciousness... ourselves in our own kitchen. Like others, there were no dried apples to be found and we have no interest in drying them ourselves since that would completely take away from how easy this gourmet meal is to make! We subbed dry figs and it was perfect. I agree that there is no need to salt the proscuitto layer unless you like your food super salty - there is plenty of flavor in that layer as is, and the added salt just detracts from the goodness. I am going to try to make three of these at once for my mother's birthday soon, and I just hope it will turn out okay if I am careful to swap the baking sheets. If anyone else has made more than one at a time with success I would love any pointers/advice. Thanks!Read more
recipe Pork Wellington
kristen oakdale, PA 08-24-2009
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Easier than expected and great flavor!
Rated: 5 stars out of 5

I have to say I was a bit intimidated at first, it was my first experience with puff pastry. Super easy! I wasn't able to... find the apple rings at my grocery store so I used dried mixed fruit (apples,apricots, plums, pears, peaches) and that worked out great. Also, I think I will try 2 Tbls. of the ground mustard because I could barely taste it. I served this with Danny Boome's pan fried asparagus and it worked well together. Go Alton Brown!!Read more
recipe Pork Wellington
Nate Lone Tree, CO 08-14-2009
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Simple, easy, delicious with plenty of room to tinker.
Rated: 5 stars out of 5

This recipe was an instant hit with my family. It's easy to make, incredibly delicious, filling, delicious, great as... leftovers, delicious, inexpensive and did I mention delicious. This dish has become a staple of our family fare, made especially appealing because pork tenderloin costs a fraction of what beef tenderloin costs. Furthermore, there's plenty of room to play around. If you're catering to a lot of people, you can use both tenderloins that come in those sealed packages. Treat them as though they were the one tenderloin that you slice into two pieces. You can still wrap them both in one puff pastry sheet. Additionally, there is a variety of different kinds of mustard that you can try, as well as trying different kinds of dried fruit besides apples.Read more