Pork Wellington (Edit recipe)

A kissing cousin to the more well known “beef Wellington” - however this one is far more affordable as it uses the versatile pork tenderloin. All the fancy feels but far easier to make than you might think. Filled with dried apples, wrapped in prosciutto and then all wrapped up in pie crust. You can wrap this up (literally) in advance of that “fancy” meal so you have more time for visiting with your guests or working on other side dishes that require your attention.

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	115
Fat:	5 g
Carbohydrates:	3 g
Protein:	14 g
Cholesterol:	35 g
Sodium:	771 mg
Fiber:	0 g
Sugars:	2 g
Calculated per serving.

by Back Porch Paleo

Serves: 4

Ingredients

1 whole Paleo/GF Pie Crust (click for recipe), or a single crust using our PIE CRUST MIX
1 oz Dried Apples, unsweetened
1 whole Pork Tenderloin, silver skin removed, approximately 1 lb
6 pieces Prosciutto, depending on the length of your tenderloin, this could be 5-7 slices
1 tsp fresh Thyme, roughly chopped
.25 tsp Sea Salt
2 Tbsp Whole Grain Mustard
1 whole Egg, + 1 tbsp water, optional egg wash
1 whole Roasted Butternut Squash Purée (click for recipe), optional base for serving

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 425°. Place a baking rack in your baking sheet and set aside.
Prepare pie crust as directed and cover with plastic until ready to use.
Place dried apples in a small food processor and blitz until roughly chopped, set aside.
Slice the tenderloin down the middle lengthwise, giving you 2 separate pieces. Flip one half around and lay that back down next to the other half. Your tenderloin should be approximately the same size at both ends.
Lay a piece of parchment down on a flat work surface and lay out pieces of prosciutto down the center. Overlapping the long side edges as you go. You need to have them measure the same length of the tenderloin. Depending on the size of your tenderloin this could be anywhere from 5-7b slices.
Sprinkle those slices with fresh thyme, salt and pepper. Place the prepared tenderloin on the prosciutto. Carefully add the chopped apples down the center between the two slices and press back together so the apples are enclosed.
Carefully wrap the prosciutto around the tenderloin to completely enclose them, using the parchment to guide you. Take your time here, you want the tenderloin to be completely covered in the prosciutto. Set aside.
Prepare the pastry by rolling it out in between two pieces of dusted parchment paper. You need approximately a 12” x 14” rectangle, but this will vary depending on the size of your tenderloin. It does NOT have to be a perfect rectangle, so don’t stress about that. Do your best to get it rolled out as evenly as possible, but not so thin that it will tear when you wrap it around the tenderloin.
Spread mustard down the middle of the pie dough in a thin layer. Then using the parchment paper as a guide, roll the pie dough up and over the top of the tenderloin, then roll over to completely enclose the tenderloin, cutting off any extra on the long edge once you have a double layer of pie dough on the bottom. Pinch the ends closed, making sure the entire tenderloin is covered.
Leaving the wrapped tenderloin on the parchment, carefully slide it onto the baking rack.
Brush the entire surface with egg wash (optional, but does make for a nice golden finish) and bake until the internal temperature of the tenderloin is 140° and the crust is golden brown, typically around 25-30 minutes.
Remove from the oven and let it rest for 10 minutes before slicing.
Slice & serve over butternut squash puree and garnish as desired.

Notes

While the egg wash is optional, it's strongly recommended. The finished color will not be nearly as golden otherwise, but will taste the same either way. If you want to apply some fresh herbs to the top, apply the egg wash, arranging herbs as desired then egg wash over the top of them. Essentially, making it stick in place. Having it bake on a rack on the baking sheet provides some air flow underneath the tenderloin so that you have less likelihood of having a soggy bottom. Be sure the mustard is spread pretty thinly, otherwise it will pool as it bakes and give opportunity for yes, a soggy bottom.