Pork Wellington on KC Live
Published on October 06, 2016 | Category: Recipes, TV/Media
Pitmaster Todd Johns had a great time showing Joel Nichols how to make pork wellington on KC Live. Looking to entertain your guests this fall? We have the recipe for you!
Ingredients
- 1 (1 1/2 pound) pork tenderloin
- 4 oz Prosciutto
- 8 oz Mushrooms
- 1 T Dijon mustard
- 1 Shallot
- 1 Egg
- Butter
- Olive Oil
- 1 sheet Puff pastry dough
Instructions
- Preheat oven to 425 degrees F.
- Season pork tenderloin with salt, pepper, and dried thyme. Set aside.
- Roll out thawed puff pastry dough so that its as long as your tenderloin and wide enough to fully wrap around it.
- Arrange the prosciutto so that there is a thin layer covering the dough. Spread dijon mustard over the top.
- In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
- Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.
- Spread sautéed mushroom mixture on top of the prosciutto in a single layer. Add seared tenderloin. Insert meat thermometer into the thickest part of the meat at the end – the thermometer will be able to stick out even after rolled. Roll tenderloin in dough and seal the edge with the beaten egg. Place the wellington on a parchment lined or stone baking sheet, seam side down. Brush top of dough with egg wash and cut slits in the top to release steam.
- Cook in preheated oven for 20-30 minutes. Remove from oven when the internal temperature has reached between 145 degrees F (medium rare) and 160 degrees F (medium). Allow meat to rest 3 minutes before slicing. Enjoy!