Impress your guests with this stunning Pork Wellington, a delicious twist on the classic dish. Tender pork tenderloin is seared to perfection, then wrapped in flaky puff pastry with savory sautéed mushrooms, shallots, and Dijon mustard. Serve alongside creamy mashed potatoes for a complete and satisfying meal that will have everyone coming back for seconds!
Pork Wellington
Rated 5.0 stars by 1 users
Category
Pork
Servings
4
Prep Time
15 minutes
Cook Time
50 minutes
Impress your guests with this stunning Pork Wellington, a delicious twist on the classic dish. Tender pork tenderloin is seared to perfection, then wrapped in flaky puff pastry with savory sautéed mushrooms, shallots, and Dijon mustard. Serve alongside creamy mashed potatoes for a complete and satisfying meal that will have everyone coming back for seconds!
Ingredients
- 1.5 pounds pork tenderloin
- 1 tsp Sweet Red Dirt seasoning
- 1 tsp All Y’All seasoning (or a combination of salt, pepper, and dried thyme)
- 1 sheet puff pastry dough
- 4 ounces thinly sliced prosciutto
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp butter
- 8 ounces mushrooms, diced
- 1 shallot, diced
- 1 egg, beaten (for egg wash)
Directions
Preheat the Grill: Set your grill to 400°F (204°C).
Season and Sear the Pork: Season the pork tenderloin with Sweet Red Dirt and All Y’All seasoning. Sear the pork tenderloin on all sides until browned. Remove from heat and let cool for 5 minutes.
Prepare the Pastry: On a sheet of puff pastry, brush a layer of Dijon mustard evenly across the surface.
Sauté the Filling: In a skillet, heat olive oil and butter over medium heat. Add the diced mushrooms and shallots, sautéing until softened and golden. Pour this mixture over the pastry puff.
Assemble the Wellington: Layer the thinly sliced prosciutto over the mushroom mixture. Place the seared pork tenderloin on top. Wrap the pastry around the tenderloin, sealing the edges to enclose the filling.
Add the Finishing Touches: Brush the wrapped pastry with the beaten egg. Optionally, sprinkle with salt, pepper, and garlic. For an added touch, cut small slits or diamond cuts across the top of the pastry.
Cook the Wellington: Place the wrapped pork tenderloin on a pizza stone or indirect heat on the grill. Cook until the internal temperature reaches 135°F (57°C).
Rest and Serve: Remove from the grill and let rest for 10 minutes. This will allow for carryover cooking to reach the desired temperature of 145°F (63°C). Slice and serve with creamy mashed potatoes for a perfect meal!
