Pork Wellington – a delicious recipe with pork tenderloin, boursin cheese, olive oil, tenderloin, pastry, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1"" deep incision down the length of each and stuff each one with half of the cheese.", "Roll prosciutto around each tenderloin.", "Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).", "Chill thoroughly.", "Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.", "Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.", "Cover with plastic and chill 1 hr (up to 24 hrs).", "Bake at 400u00b0F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)", "Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough)."]
304
kcal
Calories
23
g
Fat
1
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 (6 ounce) pork tenderloin, 4 ounces boursin cheese, 1 tablespoon olive oil, 6 ounces prosciutto (3 oz per tenderloin), and more.
Yes, Pork Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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