How to make it

  • Butterfly the tenderloins (do not cut all the way through) and spread the Boursin cheese in the middle.
  • Roll tenderloins in 6 oz prosciutto:For this step, lay half the prosciutto slices in a single layer, overlapping them slightly.
  • Place stuffed tenderloin at the base of the prosciutto and roll to cover. Make sure that the cut side of the pork is up after rolling. Repeat with second tenderloin.
  • Sear in 1 Tbsp. Olive oil in a large skillet over medium-high heat until proscuitto is brown and crisp on all sides (5-8 minutes).
  • Chill thoroughly.
  • Take 1 sheet of frozen puffed pastry, thawed, and trim off 1/3 of the sheet.
  • Roll the larger half to a 16 x 12 rectangle.
  • Wrap pork and transfer to a parchment lined baking sheet.
  • Repeat with second tenderloin.
  • Brush Wellingtons with 1 egg beaten with 1 Tbsp. water .
  • Take remaining trimmed pieces and cut out small leaves and roll some into long vines.
  • Decorate the top of each Wellington.
  • Chill.
  • Preheat oven to 400 degrees, with rack in lower third.
  • Brush with more egg wash for good browning.
  • Bake tenderloins for 30-35 minutes or until pastry is golden.
  • Let rest 5 minutes before slicing. T
  • o serve, trim off ends as they will be doughy.
  • Slice into 2” thick pieces.
  • Serve with Apple sage sauce.
  • Saute in 1 Tbsp unsalted butter until vegetables are soft:
  • ½ cup yellow onion, chopped
  • ¼ cup carrot, chopped
  • ¼ cup celery, chopped
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • Deglaze, scraping bits from bottom of pan with:
  • ¼ cup apple juice or cider
  • ¼ cup dry white wine
  • Simmer until reduced, about 5 minutes
  • Add and simmer 8-10 minutes 3 cups low-sodium beef broth
  • Strain and return broth to a clean pan.
  • Bring to a boil over high heat.
  • Combine 2 Tbsp cold water and 2 tsp. Cornstarch in a small bowl. Smash out lumps.
  • Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened.
  • Finish sauce with 1 Tbsp apple jelly, 1 Tbsp unsalted butter, 2 tsp. minced fresh sage and salt and pepper to taste.

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  • sallykd 9 years ago
    this sounds fab! great idea
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  • 22566 9 years ago
    Exquisitely Exceptional!!!


    Kind Regards
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    " It was excellent "
    chefelaine ate it and said...
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