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Pork Wellingtons Recipe

Ingredients

How to make it

  • Preheat grill to high.

Thaw puff pastry and set aside.

Prepare the tenderloin by first removing the silverskin as shown on the right. Then slice into filets about 11/2" thick.With this thickness, the meat won’t overcook (they’ll be about medium rare), and it makes a nice presentation. Tie each filet as shown. Lightly coat the preheated grill with nonstick spray. Sear filets just until browned on the outside, about 1 minute on each side. Don't overcook the meat. You’re only trying to brown the meat to seal in some of the juices, add flavor, and start the cooking process. The baking will finish cooking the meat. Salt and pepper the meat and chill thoroughly to prevent any contamination. Turn grill off and preheat oven to 400°.

Saute shiitakes in olive oil. Add the chopped garlic to the mushrooms. When you smell the garlic cooking, remove from heat—about a minute. With the pan off the heat, add the fresh thyme and salt to taste. The pan’s heat will be all you need to infuse the mushrooms with the thyme. Set the mixture aside to cool. 

Assemble Wellingtons by layering filets with prosciutto and mushroom mixture as shown below. Wrap and puff pastry and place the pastries on parchment lined baking sheet. 

Brush each with eggwash. Bake for 25 minutes and serve with Merlot Sauce.



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