Pork Roast Wellington is a decadent and visually stunning dish that combines tender pork, savory prosciutto, flavorful mushroom duxelles, and flaky puff pastry, creating an impressive culinary masterpiece. With its elegant presentation and rich, complex flavors, It is sure to leave your guests amazed and satisfied, making any gathering a memorable occasion.
Pork Roast Wellington
Ingredients:
1 pork tenderloin (about 1 to 1.5 pounds)
Salt and pepper, to taste
1 tablespoon olive oil
2 tablespoons Dijon mustard
8 slices of prosciutto
1 sheet of puff pastry, thawed if frozen
1 egg, beaten (for egg wash)
1 tablespoon butter
1 small shallot, finely chopped
2 cloves garlic, minced
1/2 cup mushrooms, finely chopped
2 tablespoons chopped fresh parsley
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
Flour (for dusting)
Instructions:
Preheat your oven to 400°F (200°C).
Season the pork tenderloin with salt and pepper—heat olive oil in a large skillet over medium-high heat. Sear the pork tenderloin on all sides until browned, about 2-3 minutes per side. Remove from heat and let it cool slightly.
Brush the seared pork tenderloin with Dijon mustard.
Lay out a sheet of plastic wrap on a clean surface. Arrange the slices of prosciutto slightly overlapping each other to form a rectangle large enough to wrap the pork tenderloin.
Place the mustard-coated pork tenderloin on top of the prosciutto. Use the plastic wrap to help roll the prosciutto around the pork, forming a tight cylinder. Twist the ends of the plastic wrap to secure the prosciutto-wrapped pork. Please place it in the refrigerator while you prepare the mushroom duxelles and puff pastry.
Melt the butter over medium heat in the same skillet used to sear the pork. Add the chopped shallot and garlic, cooking until softened, about 2 minutes. Add the chopped mushrooms and cook until they release their moisture and become tender, about 5-7 minutes—season with salt and pepper to taste. Stir in the chopped parsley, breadcrumbs, and grated Parmesan cheese. Cook for another 2 minutes, then remove from heat and let it cool slightly.
On a lightly floured surface, roll out the puff pastry into a rectangle large enough to completely encase the pork tenderloin.
Remove the plastic wrap from the prosciutto-wrapped pork tenderloin. Please place it in the center of the puff pastry.
Spoon the mushroom duxelles mixture evenly over the top of the pork tenderloin.
Carefully fold the puff pastry over the pork, sealing the edges. Trim any excess pastry and crimp the edges to seal tightly.
Place the Pork Wellington seam on a baking sheet lined with parchment paper. Brush the pastry with beaten egg wash.
Using a sharp knife, make a few slits on the top of the pastry to allow steam to escape.
Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and the pork reaches an internal temperature of 145°F (63°C).
Remove from the oven and let it rest for 5-10 minutes before slicing.
Serve slices of Pork Wellington with your favorite sides and enjoy
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