Pork Wellington

Pork Wellington

Are you looking for a lower cost and quicker alternative to Beef Wellington? This recipe uses pork tenderloin and apples instead of beef tenderloin and mushrooms.

This recipe is based on Alton Brown‘s recipe on Food Network. The original recipe had fresh thyme but I prefer the taste of tarragon.

Make sure you use a serrated knife to cut this so that you can see how beautiful the inside looks.

Servings: 4 servings


  • 1 whole egg
  • 1 tablespoon water
  • 1 1/2-ounce dried apple rings
  • 1 whole pork tenderloin, approximately 1 pound
  • 4 1/2 ounces thinly sliced prosciutto
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon dried tarragon
  • all-purpose flour, as needed
  • 1 sheet puff pastry, thawed completely
  • 1 tablespoon mustard


  1. Preheat oven to 400°.
  2. Whisk the egg and water in a small bowl and set aside.
  3. Process the apple rings for 30 to 45 seconds until they are chopped into small pieces. Set aside.
  4. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise. Reverse one of the tenderloin pieces so the two pieces are opposite to each other.
  5. Lay out a piece of parchment paper a little longer than the tenderloin on the counter and arrange the pieces of prosciutto in the center lengthwise, overlapping them just enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt and tarragon. Set the tenderloin down in the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto tightly around the tenderloin to completely enclose in a package.
  6. Sprinkle the counter with flour and roll out the pastry to 12 by 14  inches (or as long as your tenderloin package is). Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll tightly to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
  7. Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 150°  and the puff pastry is well browned.
  8. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

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