Martha Stewart Pork Wellington Recipe
Pork Wellington might sound like a complicated dish, but let me guide you on how to conquer AND enjoy it!To make this dish a success, I recommend investing in good-quality puff pastry that bakes up light and golden.Don’t skip chilling the wrapped pork before it goes into the oven—this helps the pastry hold its shape and bake evenly.I really love how the mustard and prosciutto add a subtle, savory layer that balances the richness of the pork and pastry.The final result looks stunning, but it’s really all about patience with each step.
Servings: 4
Ingredients
- 2 Pork Tenderloins
- 4 tbsp Olive Oil
- Salt to taste
- Pepper to taste
- 1 lb. Mushrooms finely chopped
- 3 cloves Garlic minced
- 2 cups Spinach fresh
- 8 slices Prosciutto
- 1 pack Puff Pastry thawed
- 1 Egg
- 1 tbsp Water
Instructions
- Preheat your oven to 400°F.
- Season the pork tenderloins with salt and pepper.
- In a skillet, heat olive oil over medium heat and sear the pork until browned.
- Remove from the skillet and let them cool.
- In the same skillet, add mushrooms and garlic.
- Cook until the mushrooms release their moisture and become golden.
- Stir in the spinach until just wilted.
- Set aside to cool.
- Roll out the puff pastry slightly and lay out the prosciutto slices on top.
- Spread the mushroom-spinach mixture evenly over the prosciutto.
- Place the pork tenderloin on top.
- Whisk the egg with water to create an egg wash.
- Brush the edges of the puff pastry with the egg wash.
- Wrap the dough over the pork tightly and seal the edges.
- Place the wrapped pork, seam-side down, on a baking sheet.
- Brush the entire pastry with the remaining egg wash.
- Bake in the preheated oven for about 25-30 minutes or until the pastry is golden brown and the pork is cooked to your liking.
- Let it rest for a few minutes before slicing.