Pork Wellington
TOTAL TIME1 hr 2 mins
SKILL LEVELIntermediate
SERVINGS4
About this RecipeSmithfield pork tenderloin wrapped in puff pastry with savory mushrooms—simple, elegant, and full of flavor.
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Ingredients
Gather Ingredients from the list below 17 oz. Puff pastry sheets 1 1/2 cups Cremini mushrooms, sliced 3 Large shallots, sliced 3 tbsps. Unsalted butter 1 cup White wine 4 oz. Prosciutto, sliced thin 1/2 cup Sage leaves 1/2 cup Dijon mustard 2 tbsps. Honey 1 Egg 1/2 cup Dijon mustard 2 cups Heavy cream 1 tbsp. Tarragon, minced
Gather Ingredients from the list below
Pork Wellington
Sauce
Directions
1.
Preheat oven to 400 degrees.
2.
Place the mushrooms and shallots in the bowl of a food processor and process until finely chopped.
3.
Heat the butter in a large sauté pan over medium high heat and when melted and beginning to froth, add the mushroom and shallot mixture.
4.
Cook the mixture until all of the liquid is released, then add the white wine and reduce until dry.
5.
While the duxelles are cooking, trim the silver skin off of the tenderloin, and cut in half, reserve.
6.
Spread the dry duxelles mixture over a large plate and allow to cool.
7.
Combine half of the mustard and the honey, reserve.
8.
Roll out the puff pastry on a floured surface until flattened slightly, then transfer to a baking sheet lined with parchment paper.
9.
Line another piece of parchment with slices of prosciutto, slightly overlapping, the same length as the tenderloin.
10.
Line the prosciutto with the sage leaves.
11.
Rub the tenderloin halves with the mustard mixture and place one half on the herb and prosciutto.
12.
Carefully spread the duxelles over the tenderloin half, then place the other half on top, with the halves in opposite directions for even cooking.
13.
Using the parchment paper, tightly roll the prosciutto and sage around the tenderloin, tucking edges underneath to keep it closed tight.
14.
Transfer the tenderloin to the puff pastry and roll, pinching the ends to seal, and place it seam side down on the baking sheet.
15.
Whisk together the egg with about 2 tablespoons of water and brush the entire Wellington with the egg wash.
16.
Bake for about 30 minutes, or until the pork reaches an internal temperature of 145 degrees and the Wellington is golden brown.
17.
While the Wellington is baking, combine the heavy cream and Dijon in a saucepan and bring to a boil.
18.
Reduce the heat to a simmer and reduce by half.
19.
When ready to serve, add the tarragon to the sauce, slice and serve with some of the sauce on a platter, the sliced Wellington on top, and the remaining sauce on the side.
