Pork Wellington Recipe

• Level: Easy
• Yield: 4 servings
• Nutritional Analysis Per Serving (1 of 4 servings): Calories 286, Total Fat 11 g, Saturated Fat 3 g, Carbohydrates 9 g, Dietary Fiber 1 g, Sugar 4 g, Protein 37 g, Cholesterol 144 mg, Sodium 1005 mg

• Total: 1 hr 10 min
• Prep: 30 min
• Inactive: 10 min
• Cook: 30 min

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly sliced prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen awake while preparing this showstopper.

1. Position a rack in the upper third of the oven and preheat to 400 degrees F.
2. Beat the egg and water together in a small bowl; reserve. Pulse apple rings in a mini food processor for 30-45 seconds to medium dice; reserve.
3. Trim excess fat and silver skin from pork tenderloin. Slice lengthwise into 2 pieces, then align end-to-end for even thickness.
4. On a 12x16-inch parchment sheet, overlap prosciutto slices to match tenderloin length. Top with another parchment, roll to fuse, then discard top sheet. Season with salt, pepper, and thyme. Center tenderloin, stuff with apples, press halves together, and roll prosciutto tightly around it using parchment edges.
5. Dust surface with flour; roll puff pastry to 12x14-inch rectangle. Spread mustard in center, place prosciutto bundle on top. Fold pastry over, seal with egg wash, flip seam-side down, and crimp ends securely.
6. Brush entire pastry with egg wash. Bake on parchment-lined half sheet pan 25-30 minutes until pork reaches 140F internally.
7. Rest on wire rack 10 minutes before slicing. Revel in the juicy, golden perfection!

Transform your table with this irresistible Pork Wellingtontenderloin bursting with sweet dried apples, wrapped in salty prosciutto and flaky puff pastry. Alton Brown's genius twist on a classic delivers restaurant-worthy elegance in just over an hour. The subtle apple sweetness dances with savory thyme and mustard-kissed crust, creating flawless flavor harmony for holidays or any night you crave wow-factor dining.

Pro Tips for Perfection: Align tenderloin precisely for even cooking, pulse apples to ideal texture, and seal pastry airtight to lock in juices. Hit 140F exactly for succulent results, then rest for peak tenderness. Swap thyme for tarragon or add a post-bake glaze for your signature spinthis forgiving recipe guarantees crowd acclaim with home-cook ease.

Power-packed with 37g protein per serving, balanced fats, and low carbs, it's a smart indulgence (watch sodium from prosciutto). Pair with roasted veggies, glazed carrots, or crisp salad to elevate the feast. Thaw pastry overnight in the fridge, work swiftly post-roll for ultimate flakiness, and watch minor mishaps vanish under that gorgeous golden shell. Your guests will beg for secondsdive in and create magic tonight!

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