Pork Wellingtons

By charlotteh371

Like a beef wellington, the pork version requires ahead of time work. trim the tenderloins of fat and silverskin. then butterfly and stuff them with boursin. next roll the tenderloin in thinly sliced proscuiutto, then sear. after that wrap each tenderloin in 2/3 of a sheet of puff pastry. the sheets are usually folded into thirds - simply unfold a sheet and trim off and chill 1/3. roll out the larger portion and wrap a tenderloin; do the same with the other one. then cut decorations from the chilled sections.

Ingredients

• Prepare and Stuff:
• 2 pork tenderloins (6-8oz each)
• 4 oz boursin cheese
• Roll tenderloin in ; sear in 1 tbsp. olive oil:
• 6 oz prosciutto (3 oz per tenderloin)
• Trim; wrap each tenderloin in:
• 1 sheet thawed puff pastry, rolled to a 16 x 12" rectangle
• Brush pastry with ; chill:
• 1 egg beaten with 1 tbsp. water
• Bake Wellingtons: Serve with
• Apple Sage Sauce

Preparation

Step 1

Prepare tenderloins, trimming silverskin and the thin tail at the end (reserve tail end for another use). butterfly them for stuffing, making a 1" deep incision down the length of each - do not cut all the way through. stuff each tenderloin with half the boursin.

Roll tenderloins in prosciutto. to do this, lay the prosciutto slices in a single layer, overlapping them slightly. place stuffed tenderloin at the base of the prosciutto and roll to cover. do the same thing with the second tenderloin. sear in oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8mins. chill thoroughly.

Trim pastry as described above, wrap pork, and transfer to a parchment lined baking sheet. Brush wellingtons with egg-water mixture, then decorate with pastry vines and cut outs. Cover with plastic. chill 1 hour or up to 24.

Preheat over to 400. with rack in lower third. brush with more egg wash for good browning.

Bake tenderloins 30-35 mins or until golden (they cook longer and at a lower temp than beef wellington). let rest 5mins before slicing. to serve, trim off the ends (they're doughy) then slice into 2" thick pieces, allowing 2-3 per person. Serve with sage sauce.