Individual Pork Wellingtons
Elevate your dinner game with these elegant Individual Pork Wellingtons, a sophisticated twist on the classic beef Wellington, perfect for intimate gatherings or special occasions. Each tender pork medallion is seasoned and seared to golden perfection, then wrapped in a flavorful layer of Dijon mustard, savory mushroom duxelles, and silky prosciutto, encased in a flaky puff pastry. The result is a beautifully golden, hand-held delight that’s as impressive to serve as it is delicious to eat. With a balance of earthy mushrooms, fresh thyme, and a hint of white wine, these mini Wellingtons make for an upscale, restaurant-quality meal that’s surprisingly easy to prepare in under an hour. Serve them hot alongside your favorite side dishes for a meal guaranteed to impress!
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Recipe Information
Ingredients
- 1 whole (about 1 pound) Pork tenderloin
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 8 ounces Cremini mushrooms, finely chopped
- 2 tablespoons Shallots, finely diced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons White wine or chicken stock
- 2 tablespoons Dijon mustard
- 4 slices Prosciutto
- 1 (thawed if frozen) Puff pastry sheets
- 1 Large egg, beaten
- 1 tablespoon All-purpose flour (for rolling pastry)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Cut the pork tenderloin into 4 equal medallions, about 1 1/2 inches thick. Season both sides with salt and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear the pork medallions for 1-2 minutes per side, just until golden brown. They do not need to be cooked through. Remove from the skillet and let cool.
In the same skillet, melt the butter over medium heat. Add the finely chopped cremini mushrooms, diced shallots, and thyme leaves. Cook, stirring often, until the mixture is softened and most of the liquid has evaporated, about 8 minutes.
Deglaze the skillet by adding white wine or chicken stock, stirring to scrape up the browned bits. Cook for another 2 minutes or until the mixture is dry. Remove from heat and let cool completely.
Brush each pork medallion with a thin layer of Dijon mustard.
On a clean surface, lay out one slice of prosciutto. Spread about 1-2 tablespoons of the cooled mushroom mixture over the center of the prosciutto. Place a pork medallion on top, then wrap the prosciutto around it to enclose.
Lightly flour a surface and roll out the puff pastry to smooth it. Cut the pastry into 4 squares, large enough to wrap each pork medallion completely.
Place each prosciutto-wrapped medallion onto a pastry square, seam side down. Brush the edges of the pastry with beaten egg, then fold and seal the pastry around the pork, trimming any excess. Place the sealed Wellingtons seam-side down on the prepared baking sheet.
Brush the tops of the Wellingtons with the beaten egg. Use the tip of a knife to score decorative patterns on the pastry if desired, being careful not to cut through.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and puffed. Let rest for 5 minutes before serving.
Serve hot and enjoy your elegant, flavorful Individual Pork Wellingtons!
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.9 g | 133% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 590 mg | 197% | |
| Sodium | 5630 mg | 245% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.7 g | ||
| Protein | 140.3 g | 281% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 96 mg | 7% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3481 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
