Pork Wellington


  • Servings: 6-8
  • Difficulty: medium
  • Print

2 pork tenderloins
4 oz. Boursin cheese – garlic and fine herbs or cracked pepper flavored
1 T olive oil
8 oz. prosciutto
2 sheets thawed puff pastry, each rolled into a 16×12″ rectangle or long enough to extend
1″ past the ends of the tenderloins
1 egg beaten with 1 T water

Trim fat and silverskin off of tenderloins. Butterfly them for stuffing by cutting a 1″ slit down the length of them being careful not to cut all the way through. Stuff each tenderloin with half of the Boursin. Lay half of the prosciutto slices in a single layer, slightly overlapping so they are the length of the tenderloin. Roll tenderloin in prosciutto and repeat with other tenderloin. Heat olive oil in a large skillet over medium-high heat and sear tenderloins, turning often, until prosciutto is slightly browned, about 5 minutes. Chill thoroughly in refrigerator.

Roll tenderloins in puff pastry by first placing open cut side down on inside edge, so slit is well inside the outer edge of pastry, roll until tenderloin is completely enveloped in puff pastry and seam is on the bottom side. Brush with egg/water mixture. Decorate with cutout decorations from leftover puff pastry if desired. Cover with plastic wrap and chill in refrigerator for 1 hour or up to 24 hours.

Preheat oven to 400 degrees Fahrenheit with rack on lower third of oven. When tenderloins are chilled, brush with more egg wash and bake for 30-35 minutes or until golden. Let rest for 5 minutes before slicing, then slice into 2″-thick pieces.
Note: The original recipe calls for two tenderloins, 6-8oz each. I usually use 16 oz. tenderloins and I cook them for 45-50 minutes.


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