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"Hunger is the best sauce in the world."--Cervantes

Pork Wellington Recipe

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This recipe for Pork Wellington is from The Polito/Muscarella Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

2 pork tenderloins 6-8 oz. each
4 oz. Boursin cheese
1 T. oil
6 oz. prosciutto
puff pastry
1 egg, beaten with 1 T. water
Directions:
Directions:
Trim off silverskin and thin tail at the end.
Butterfly tenderloins, stuff with Boursin cheese
Roll in proscuitto
Sear in oil until brown and crisp on all sides
Cool
Roll in puff pastry
Transfer to a parchment lined baking sheet
Brush with egg wash
Decorate with vines and cutouts of puff pastry
Chill 1 hour to 24 hours
Brush with egg wash again
Bake at 400F 30-35 min
Rest before serving, slice 2” each

 

 

 

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