Pork Wellington for Two

Pork Wellington is a festive way to serve pork tenderloin and wow your dinner guests. Pork is less expensive than beef, but just as tasty and impressive. The meat is encased in a puff pastry wrapping and will stay moist and juicy during cooking.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

Step 2

Remove any silver skin from the meat cut off the thin ends. Season the tenderloin liberally with salt & pepper. Heat avocado oil in a skillet to hot and sear the pork on all sides. Remove from pan and set aside.

Step 3

Once cooled enough to touch, brush all sides with Dijon mustard.

Step 4

Place plastic wrap on a cutting board and layer 3 slices of Prosciutto ham, each overlapping the next. Spread Boursin over the Prosciutto.

Step 5

Spread the roasted (and peeled) pepper in one layer on top of the Boursin and season with salt and pepper.

Step 6

Place pork tenderloin in the middle of the roasted pepper.

Step 7

Use the plastic wrap to lift the Prosciutto off the board and pull over the meat. Finish the roll completely, and twist the ends tight. Place in the fridge for about 10 minutes.

Step 8

Cover a cutting board with plastic wrap again, place puff pastry on the plastic wrap. Unwrap meat and place in the middle of the pastry dough.

Step 9

Brush perimeter of the pastry dough with egg wash.

Step 10

Lift the plastic wrap and roll the dough over the pork until it meets the other side of the dough. Delicately, massage the dough ends to close the seam.

Step 11

Cut excess ends off, but make sure you have enough to close the ends like a present. Finish the roll completely, and twist the ends of the plastic wrap, so you have a nice tight ‘package’.

Step 12

Unwrap the meat, discard plastic and apply egg wash on all sides.

Step 13

Gently score the top of the Pork Wellington and add decorative pastry cut-offs, if you like.

Step 14

Place Pork Wellington on the prepared baking sheet. Cook in the oven for 30-35 minutes or until the internal temperature 145 degrees F. at a minimum.

Step 15

If the pastry dough becomes too dark, before it reaches the right internal temperature, cover the meat with aluminum foil.

Step 16

Allow the pork Wellington to rest for 3 minutes. Slice and serve.

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