Pork Wellington

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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...

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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 :

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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.

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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!

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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!

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Could not have been better at a 5 star restaurant. Savory flavor. Prosciutto took it to a higher level.

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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.

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I loved everything but the thyme, unfortunately it overwhelmed an otherwise perfect dish. Let it rest UPSIDE DOWN after cooking.

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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!...

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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.