Pork Wellington
Recipe adapted from Alton Brown via Foodnetwork.com
Ingredients
- 1 pork tenderloin (approximately 1 lb.)
- 1 sheet frozen puff pastry (Trader Joe's), defrosted
- 2 large yellow onions, thinly sliced
- ¼ cup dried pitted cherries, rough chopped
- 6 slices prosciutto
- 1 tbsp fresh thyme
- salt and pepper for seasoning
- ¼ cup olive oil
- 1½ tbsp butter
- 1 egg wash
Instructions
- With a paper towel, blot excess moisture from pork tenderloin and trim excess fat. Slice the tenderloin in half and season with salt and pepper.
- Heat large pan over medium heat and melt ½ tbsp butter and add 2 tbsp olive oil. Sauté onions for about 20-25 minutes until onions are caramelized. Turn off heat and transfer onions onto a plate to cool. Once onions are cooled, stir in cherries, season with salt and set it aside.
- Heat the same pan over medium heat and add 2 tbsp olive oil. Place pork tenderloin pieces in the pan and sear the pork until golden brown. Take pork out of pan and set it aside to cool.
- Turn the oven to 400°. Take a piece of parchment paper and layer pieces of prosciutto and sprinkle thyme over the prosciutto. Place seared pork tenderloin pieces in the middle of prosciutto layers and place caramelized onions between pork pieces. Grab the bottom of parchment paper, fold over the pork tightly and roll. Set the rolled pork aside.
- Place frozen puff pastry on a flat surface and roll the dough until you get a rectangle large enough to cover the pork. Place the pork tenderloin in the middle of pastry, then roll the pastry, tucking in the sides.
- Brush the pastry with egg wash and bake in the oven for 30 minutes or until golden brown. Rest the wellington for 5-10 minutes before serving.