Pork Wellingtons with Apple-Sage Sauce


(1 vote) 5 1

This is an extremely elaborate dish that has many steps and processes, but in the end you have beautifully cooked Wellingtons. Definitely worth the work.

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  • 2 pork tenderloins (6 to 8 oz each)
  • 4 oz. Boursin cheese
  • 6 oz. prosciutto (3 oz. per tenderloin)
  • 1 Tbs. olive oil
  • 2 sheets puff pastry
  • 1 egg, beaten
  • 1 Tbs. water

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Prepare tenderloins, trimming all silver skin and the thin tail at the end (reserve tail end for another use). 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 1 Tbs olive oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 minutes. Chill thoroughly.

Thaw two sheets puff pastry and roll each to a 16" x 12" rectangle. Wrap pork and transfer to a parchment-lined baking sheet. Combine egg and water and brush Wellingtons with mixture. Then decorate with pastry vines and cutouts (leaves/stems). Cover with plastic; chill 1 hour or up to 24 hours.

Preheat oven to 400 degrees with rack in lower third. Brush with more egg wash for good browning. Bake tenderloins 30-35 minutes or until golden, to about 170 degrees. Let rest 5 minutes before slicing. To serve, trim off the ends (they're doughy), then slice into 1 1/2" thick pieces, allowing 2-3 per person. Serve with Apple Sage Sauce (see recipe below).

Yield: 4-6 servings

Apple-Sage Sauce


1 Tbs. unsalted butter

1/2 C. yellow onion, chopped

1/4 C. carrot, chopped

1/4 C. celery, chopped

1 Tbs. tomato paste

2 bay leaves

1/4 C. apple juice

1/4 C. dry white wine

3 C. low-sodium beef broth

2 tsp. cornstarch

1 Tbs. water

1 Tbs. apple jelly

1 Tbs. truffle butter or unsalted butter (optional)

2 tsp. minced fresh sage

Salt and pepper to taste


To make sauce, Saute onion, carrot, celery, tomato paste and bay leaves in butter until soft, about 5 minutes. Deglaze with apple juice and white wine, scraping bits from the bottom of the pan. Simmer until reduced, 5 minutes. Add beef broth; simmer 8-10 minutes, then strain. Sauce may be made ahead to this point and chilled.

Return broth to a clean pan and bring to a boil over high heat. Combine cornstarch in water in a small bowl, smashing lumps with your fingers. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened. (You may need to a little more cornstarch here if it appears thin.) Finish sauce with apple jelly and truffle butter. Season with sage and salt and pepper to taste, then serve with the Wellington.                  

Yield: 1 cup


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