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The Spruce / Diana Chistruga
Nutritional Guidelines (per serving) | |
---|---|
713 | Calories |
59g | Fat |
17g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings: 4 | |
Amount per serving | |
Calories | 713 |
% Daily Value* | |
Total Fat 59g | 76% |
Saturated Fat 29g | 143% |
Cholesterol 325mg | 108% |
Sodium 2424mg | 105% |
Total Carbohydrate 17g | 6% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 28g | |
Vitamin C 2mg | 11% |
Calcium 86mg | 7% |
Iron 3mg | 16% |
Potassium 1017mg | 22% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Named after the Duke of Wellington, the classic beef Wellington consists of a beef tenderloin cooked in pastry, with a mixture of mushroom duxelles and paté that sits between the meat and pastry. The duke, who led the British army in the battle of Waterloo, was a beef and mushroom enthusiast, and when he was named prime minister, this dish was made and named in his honor. What few people know is that the shape of the finished rolled pastry tries to imitate the upper part of a Wellington boot, or wellies as they're known in the U.K.—the duke provided waterproof boots for his entire army, so the dish also honored such a smart decision.
Our recipe is a take on that famous dish, shaped likewise, equally tasty and juicy, but with a flavorful and juicy pork tenderloin instead, salty and fatty prosciutto to wrap the pork, and a mixture of mushrooms and shallots to encase the loin. A delicate and creamy béarnaise sauce accompanies this meal and adds some creaminess to balance the crunch of the pastry and the earthiness of the meat and mushrooms.
Serve with maple roasted vegetables or a simple green salad.
Ingredients
For the Pork:
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1 pork tenderloin (1 to 1.5 pounds)
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1 pinch kosher salt
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1 pinch black pepper (freshly ground)
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2 1/2 tablespoons olive oil (divided)
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1 pound cremini mushrooms
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2 tablespoons butter (unsalted)
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1 medium shallot (minced)
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1 clove garlic (minced)
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1 teaspoon fresh thyme (chopped)
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1/4 cup white wine
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10 slices prosciutto
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1 sheet frozen puff pastry (thawed)
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2 to 3 tablespoons all purpose flour
For Brushing:
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1 large egg yolk
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1 tablespoon water
For Serving:
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1 cup béarnaise sauce
Steps to Make It
Note: while there are multiple steps to this recipe, this pork dish is broken down into workable categories to help you better plan for preparation and cooking.
Brown the Pork
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Gather the ingredients.
The Spruce / Diana Chistruga
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Season the pork tenderloin with Kosher salt and freshly ground pepper.
The Spruce / Diana Chistruga
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Add 2 tablespoons of olive oil to a large skillet over medium-high heat. Brown the tenderloin on all sides, turning with tongs to achieve an even color.
The Spruce / Diana Chistruga
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Continue browning the tenderloin, frequently turning, until its internal temperature reaches 110 F on an instant-read thermometer or about 8 to 10 minutes.
The Spruce / Diana Chistruga
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Transfer the tenderloin to a plate or cutting board and allow to cool.
The Spruce / Diana Chistruga
Make the Mushroom Mixture
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Gather the ingredients.
The Spruce / Diana Chistruga
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Using a food processor, pulse the mushrooms into a fine texture.
The Spruce / Diana Chistruga
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In a medium-size skillet, melt the butter and the remaining olive oil.
The Spruce / Diana Chistruga
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Add the minced shallot and sauté for 2 minutes.
The Spruce / Diana Chistruga
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Stir in the chopped mushrooms, garlic, and thyme and continue to sauté until the mushrooms have exuded most of their liquid.
The Spruce / Diana Chistruga
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Using the white wine, deglaze the skillet to allow the caramelized bits to detach from the skillet. Stir well.
The Spruce / Diana Chistruga
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Continue cooking until the liquid has evaporated and the mushrooms are almost dry. Transfer to a plate and allow to cool.
The Spruce / Diana Chistruga
Assemble the Pork and Mushrooms
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Place a large rectangle of plastic wrap on a cutting board or another work surface and arrange 5 prosciutto slices on top, tightly close to one another.
The Spruce / Diana Chistruga
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Extend each of the five slices of prosciutto in the first layer by overlapping it tip-to-tip with one of the remaining slices to make a "blanket" of prosciutto big enough to wrap the whole tenderloin in.
The Spruce / Diana Chistruga
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Evenly spread 1/2 of the mushroom mixture over the prosciutto base.
The Spruce / Diana Chistruga
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Lay the pork tenderloin on top of the prosciutto and mushrooms. Spread the remaining mushrooms over the tenderloin.
The Spruce / Diana Chistruga
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Using the plastic wrap as a guide, roll the prosciutto over the tenderloin as if you were rolling a jelly roll.
The Spruce / Diana Chistruga
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Seal the plastic wrap tightly and twist the ends to make a compact cylinder. There shouldn't be any pork or mushroom mixture visible. Refrigerate for 15 minutes.
The Spruce / Diana Chistruga
Assemble the Pork Wellington
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Preheat the oven to 400 F and have ready a baking sheet. Dust a cutting board or work surface with flour and roll out the puff pastry to a 12x18-inch rectangle.
The Spruce / Diana Chistruga
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Beat the egg yolk with the water.
The Spruce / Diana Chistruga
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Brush the egg mixture around the pastry edge.
The Spruce / Diana Chistruga
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Remove the tenderloin from the refrigerator and unwrap.
The Spruce / Diana Chistruga
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Lay the tenderloin on the pastry.
The Spruce / Diana Chistruga
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Wrap the pastry tightly around the meat.
The Spruce / Diana Chistruga
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Fold and tuck the ends underneath the resulting bundle.
The Spruce / Diana Chistruga
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Brush the pastry with the egg wash.
The Spruce / Diana Chistruga
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Transfer the Wellington to the baking sheet, seam-side down.
The Spruce / Diana Chistruga
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Bake for 20 minutes, turning the baking sheet half-way through. When the pork's internal temperature hits 140 F on an instant-read thermometer, take the Wellington out and let it rest for 10 minutes on a cutting board. The pastry should be an even golden color and flaky all around. If needed, give it 3 to 5 extra minutes.
The Spruce / Diana Chistruga
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Carve the roll into slices and serve with warm béarnaise sauce, if desired.
The Spruce / Diana Chistruga