Pork Tenderloin Wellington

Learn how to make the best Pork Tenderloin Wellington ever! Here is the recipe:

Pork Tenderloin Wellington Ingredients list:

– 1 pork tenderloin

– 1 onion, chopped

– 250 g (8.8 oz) mushrooms, chopped

– 125 ml (1/2 cup) white wine

– 1 puff pastry sheet

– 8 prosciutto slices

– Whole-grain mustard

– 1 egg, beaten

– Olive oil

– Salt and pepper

Let’s start with the instructions:

  • Start by seasoning the pork tenderloin with salt and pepper, sear on all sides in a hot skillet with little olive oil.
  • Remove from the skillet and set aside on a plate.
  • In the same skillet, add the onion and mushrooms and sauté until soft and browned, about 10min.
  • Add the white wine and cook until evaporated then remove from the heat and set aside to cool.
  • Lay the slices of prosciutto on the puff pastry sheet, spread the mushroom mixture on top, and place the seared tenderloin at the end closest to you.
  • Spread whole-grain mustard over the tenderloin.
  • Trim the extra dough from the sides and brush the edges with beaten egg.
  • Roll the pastry to encase the meat, seal the ends.
  • Cut strips of pastry from trimmings, brush the Wellington with beaten egg.
  • Decorate with the strips of pastry and brush with the remaining beaten egg.
  • Poke holes in the dough to prevent bubbles from forming.
  • Transfer to a baking sheet lined with parchment paper.
  • Bake in a preheated oven at 180C (330 F) for about 25 to 30min.
  • Remove from the oven and serve immediately!

The Best Pork Tenderloin Wellington recipe.

Prep Time15 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Pork Tenderloin Wellington
Servings: 4
Author: Lana's Recipes

Ingredients

  • 1 pork tenderloin
  • 1 onion, chopped
  • 250 g (8.8 oz) mushrooms, chopped
  • 125 ml (1/2 cup) white wine
  • 1 puff pastry sheet
  • 8 prosciutto slices
  • Whole-grain mustard
  • 1 egg, beaten
  • Olive oil
  • Salt and pepper

Instructions

  • Start by seasoning the pork tenderloin with salt and pepper, sear on all sides in a hot skillet with little olive oil.
  • Remove from the skillet and set aside on a plate.
  • In the same skillet, add the onion and mushrooms and sauté until soft and browned, about 10min.
  • Add the white wine and cook until evaporated then remove from the heat and set aside to cool.
  • Lay the slices of prosciutto on the puff pastry sheet, spread the mushroom mixture on top, and place the seared tenderloin at the end closest to you.
  • Spread whole-grain mustard over the tenderloin.
  • Trim the extra dough from the sides and brush the edges with beaten egg.
  • Roll the pastry to encase the meat, seal the ends.
  • Cut strips of pastry from trimmings, brush the Wellington with beaten egg.
  • Decorate with the strips of pastry and brush with the remaining beaten egg.
  • Poke holes in the dough to prevent bubbles from forming.
  • Transfer to a baking sheet lined with parchment paper.
  • Bake in a preheated oven at 180C (330 F) for about 25 to 30min.
  • Remove from the oven and serve immediately!

Video recipe HERE.

Bon Appétit!