How to make
Pork tenderloin Wellington recipe in its current form is about 100 years old and is a variation of a French dish.
This recipe will surprise even connoisseurs of the classic, which is prepared by Gordon Ramsey with beef tenderloin, but more difficult for novice cooks.
The Wellington roll features fresh pork tenderloin along with the wonderful combination of puff pastry, prosciutto, Dijon mustard and sautéed mushrooms to make the most delicious, elegant and downright gorgeous festive dinner that is actually quite easy to prepare.
Wellington roll made with pork tenderloin wrapped in prosciutto, mushrooms and puff pastry in a roll form is a recipe that will impress!
Wellington Roll with Pork Tenderloin is perfect for sharing with friends or family and an excellent Christmas main course.
This recipe is easy, you just need to know how to work with puff pastry and seal the fillet without piercing it so that the juices do not leak out. Pork tenderloin, unlike beef, should not remain pink inside, and this is an advantage when roasting it and it is easy to do.
Season the pork fillet with salt, black pepper, a very finely chopped clove of garlic, parsley and rosemary. Set it aside to marinate for 20 minutes. It is just as tasty with just black pepper, salt and after roasting, smeared with 2 tablespoons of mustard.
In a large skillet over high heat, melt butter with olive oil. Add the marinated pork tenderloin to the hot pan and cook until browned on all sides - about -2 minutes per side. This procedure takes about 8 minutes. Be careful not to poke the surface of the fillet, which would cause the juices to run out!
Remove the cooked tenderloin from the pan to cool and in the same pan add a lump of butter, finely chopped mushrooms and shallots. (You can grind them finely in a food processor) and sauté for about 5 minutes until they remain in fat, stirring only occasionally.
When ready, let them cool. Roll out the thawed puff pastry so that it is as long as your tenderloin and wide enough to wrap it completely.
Cover the dough with thinly sliced prosciutto. Spread Dijon mustard over the prosciutto.
Spread the sautéed mushroom mixture evenly on top of the prosciutto. Arrange the slices of mozzarella or grated cheese.
The classic recipe is without mozzarella and cheese, I like it better with them. Wrap the fillet in the dough and press the edge so that it does not open up during baking.
Spread the puff pastry with the egg yolk. Cut a few stars from the remaining puff pastry with a cookie cutter and attach them to the roll. Place a Wellington roll on baking paper in a suitable tray. Transfer the Wellington Roll to a baking tray and place it in the hot oven to bake for 30 minutes.
Cook in an oven preheated to 390°F (200°C) oven for 20-30 minutes. If you're having trouble roasting, use a meat thermometer by inserting it into the thickest part of the meat.
Remove it from the oven when the internal temperature has reached between 150-160°C. Mine is completely ready in 30 minutes at 390°F (200°C) without a fan, with a fan cook at 360°F (180°C) for 30.
Don't worry about the result - the pork wellington will be cooked perfectly, you just need to follow the baking degrees and the time.
Let the meat rest for 3 minutes before slicing it.
Try my version of this delicious dish!
Make the most of this Easy Wellington Roll with Pork Tenderloin!
