- 1 whole egg
- 1 tablespoon water
- 1-ounce sun-dried tomatoes in olive oil
- 1 to 2 oz fresh mozzarella cheese
- 3 tablespoons fresh basil, chopped
- 1/4 cup pine nuts
- 1 whole pork tenderloin, approximately 1 pound
- 4 1/2 ounces thinly slice prosciutto ham
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon all-purpose flour
- 1 sheet puff pastry, thawed completely
- 2 tablespoon prepared pesto sauce
The Wellington can be served with a honey balsamic syrup (recipe follows).
- Pre-heat 14” Dutch Oven to 400 degrees F (about 24 coals on top and 12 on bottom).
- Whisk the egg and water in a small bowl and set aside. Cut up sun-dried tomatoes into small pieces. Slice mozzarella cheese into strips. Set aside.
Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
- Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the pepper. Set the tenderloin down the middle of the prosciutto. Spread the sun-dried tomatoes, cheese, pine nuts and basil in between the 2 pieces of tenderloin and push back together so the filling is held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
- Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the pesto thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the pesto. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
- Brush the entire pastry with the egg wash. Place the tenderloin in a parchment lined Dutch Oven and bake for 30 to 40 minutes or until the pork reaches an internal temperature of at least 140 degrees F and the pastry is browned.
- Remove the tenderloin from the Dutch oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
- Balsamic Syrup
- 1 cup balsamic vinegar
- 1 tablespoon honey
Bring vinegar to a boil and simmer for 25 or until thickened into a syrup. Stir in honey.
Recipe provided by David Baugh