Pork Wellington

Recipe Courtesy of Cuisine at home

Makes: 4-6 Servings 

2 pork tenderloins (6-8 oz. each) 

4 oz. Boursin cheese 

1 T. Olive Oil: 

6 oz. prosciutto (3 oz. per tenderloin) 

2 sheets thawed puff pastry, rolled to a 16x12" rectangle 

1 egg beaten with 1 T. water 

Prepare tenderloins, trimming off silverskin and the thin tail at the end.  Butterfly them for stuffing, making a 1” deep incision down the length of each  - do not cut all the way through.

Stuff each tenderloin with half the Boursin.  Roll tenderloins in prosciutto.  To do this, lay half the prosciutto slices in a single layer, overlapping them slightly.  Place stuffed tenderloin at the base of the prosciutto and roll to cover.  Do the same thing with the second tenderloin.  Sear in oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 minutes.  Chill thoroughly.

Wrap pork in pastry and transfer to a parchment-lined baking sheet.  Brush Wellingtons with egg-water mixture, then decorate with leaves by using leftover pastry.  Cover with plastic; chill one hour or up to 24.  

Preheat oven to 400 F with rack in lower third.  Brush with more egg was for good browning.  Bake tenderloins 30-35 minutes, or until golden.  Let rest 5 minutes before slicing.  To serve, trim off the ends (they’re doughy), then slice into 2” thick pieces.