Pork Tenderloin Wellington

Stuffed Pork Wellington with Grilled Polenta and Tomato Basil Drizzle

This recipe is adapted from one published by Alton Brown of Food TV Network.  I stuffed mine with apricots and cranberries and I used different herbs for a different taste.  It makes a spectacular presentation and is very tender and tasty!


  • 1 egg
  • 1 tablespoon water
  • 1/2 to 1 cup dried fruit; apricots and cranberries
  • 1 whole pork tenderloin, approximately 1 pound
  • 6 ounces thinly sliced prosciutto ham
  • salt to taste
  • freshly ground black pepper to taste
  • 1 teaspoon dried or fresh thyme (I used dried)
  • 1 teaspoon fresh rosemary, finely chopped (I don’t recommend dried)
  • 1 tablespoon flour
  • 1 sheet puff pastry, thawed completely
  • 1 tablespoon spicy or Dijon mustard (I used spicy brown mustard)

Place a rack in the upper third of the oven and heat to 400 degrees F.

Whisk the egg and water in a small bowl and set aside. 

Trim the pork tenderloin of any excess fat and silver skin.  Slice the tenderloin down the middle lengthwise, creating 2 separate pieces.  Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.

Lay out a 12 by 16 inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create a 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 salt and pepper to taste.  Set the tenderloin down the middle of the prosciutto, open-faced.  Spread the dried fruit, thyme, salt and pepper on both faces of the tenderloin.  Close the two faces of the tenderloin and using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a tight fitting package.  Picture a sushi chef making a sushi roll, this is the general technique for rolling the prosciutto around the tenderloin.

Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches or at least as long as the tenderloin plus 2 inches.  Spread the mustard thinly in the center of the pastry.  Sprinkle the pastry with the chopped rosemary and lay the 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 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 on the bottom.  Pinch the ends of the pastry to seal.

Brush the entire pastry with the egg wash.  Place the tenderloin on a rack on a sheet pan.  The rack will prevent the pastry on the bottom from becoming soggy.  Bake in top third of the oven for 20 to 25 minutes or until the pork reaches an internal temperature of at least 140 degrees F.

Let rest on cooling rack for 10 minutes before slicing and serving.


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