How to Make Pork Wellington: A Step-by-Step Guide



Pork Wellington is a classic dish that combines the richness of pork tenderloin with the savory flavors of mushrooms, herbs, and pastry. Although it may seem intimidating at first, making Pork Wellington at home is surprisingly straightforward with the right ingredients and techniques. Follow this step-by-step guide to impress your family and friends with this delectable dish:

Ingredients:

- 1 (1-pound) pork tenderloin
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, finely chopped
- 1/4 cup chopped onion
- 2 garlic cloves, minced
- 1/4 cup dry sherry
- 1 teaspoon dried thyme
- 1 teaspoon chopped fresh parsley
- 1 pound puff pastry, thawed
- 1 egg, beaten

Instructions:

1. Season the Pork: Preheat oven to 400°F (200°C). Pat the pork tenderloin dry with paper towels and season generously with salt and black pepper.

2. Sear the Pork: Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until golden brown, about 5 minutes. Remove the pork from the skillet and set aside to cool slightly.

3. Make the Duxelles: While the pork rests, wipe out the skillet and reduce heat to medium. Add the mushrooms, onion, and garlic and cook, stirring occasionally, until softened and most of the moisture has evaporated, about 10 minutes.

4. Deglaze the Pan: Add the sherry to the skillet and simmer until reduced by half, about 2 minutes. Stir in the thyme and parsley.

5. Wrap the Pork: Place a sheet of plastic wrap on a flat surface. Spread half of the duxelles mixture evenly over the plastic wrap. Place the pork tenderloin in the center and top with the remaining duxelles. Roll the plastic wrap tightly around the pork, forming a cylinder. Refrigerate for at least 30 minutes.

6. Wrap in Pastry: On a lightly floured surface, roll out the puff pastry to a 12x12 inch square. Unwrap the pork and place it in the center of the pastry. Fold the edges of the pastry over the pork, pressing gently to seal. Trim any excess pastry.

7. Egg Wash and Bake: Brush the pastry with the beaten egg. Transfer to a baking sheet lined with parchment paper. Bake for 35-40 minutes, or until the pastry is golden brown and the pork reaches an internal temperature of 145°F (63°C).

8. Rest and Slice: Let the Pork Wellington rest for 10 minutes before slicing and serving.

Tips:

- For a richer flavor, use a higher quality pork tenderloin, such as a Berkshire or Duroc breed.
- If you don't have dry sherry, you can use white wine or chicken broth instead.
- To make ahead of time, wrap the prepared Pork Wellington in plastic wrap and refrigerate for up to 3 days. When ready to bake, bring it to room temperature for an hour before cooking.
- Serve Pork Wellington with a creamy mushroom sauce or a tangy cranberry compote.

Enjoy this classic dish that will surely become a favorite at your dinner table.