Pork Wellington Recipe | Yummly

Pork Wellington

Leslie W.: "it turned out awesome!" Read More
Read Directions
Add to Meal Planner

Add to Meal Planner


  • 1 pork tenderloin (about 1 1/2 pounds)
  • salt
  • pepper
  • thyme
  • 1 sheet puff pastry
  • 4 ounces prosciutto (thinly sliced)
  • 1 tablespoon dijon (style mustard)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 8 ounces mushrooms (diced)
  • 1 shallot (diced)
  • 1 egg (beaten)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    1. Preheat oven to 425 degrees F. Season pork tenderloin with salt, pepper and dried thyme. Set aside.
    2. Roll out thawed puff pastry dough so that it’s as long as your tenderloin and wide enough to fully wrap around it. Arrange the prosciutto so that there is a thin layer covering the dough. Spread Dijon mustard over the top.
    3. In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
    View 3 More StepsDiscover more recipes from Pork


    Leslie W. a year ago
    it turned out awesome!