Wow your guests with this Individual Pork Wellingtons Recipe. Just as impressive as Beef Wellington but at a fraction of the cost. This recipe is sponsored by the Ohio Pork Council. All opinions are my own.
Here’s a fussy looking and fancy dish that really isn’t all that fussy. Thickly slice some pork tenderloins, flavor them with a few simple ingredients and wrap them up like little packages in some store-bought puff pastry. Individual Pork Wellingtons will fool your guests into thinking you went to a lot of trouble to feed them – when really, you didn’t!
I took inspiration for the flavors in these Individual Pork Wellingtons from a favorite salad of mine. A little bacon, shallot, dried figs and Boursin cheese make a really delicious combination that pairs wonderfully with pork tenderloin.
Pork tenderloin is such a delightful cut of meat to prepare. A quick sear in the skillet and then baking it in the puff pastry yields a really tender piece of meat. I like to slice my tenderloin really thick to keep them tender and juicy as they finish cooking in the oven. Because remember, a blush of pink in your pork is perfectly safe and will give you the best eating experience.
Tips for Individual Pork Wellingtons Recipe:
- Purchase a package of two pork tenderloins. Slice the pork about 1 1/2 to 2 inches thick for the Wellingtons. Seal any leftover pork you have and freeze it for a later recipe.
- If you don’t like cooking with wine, use apple cider instead.
- One slice of frozen puff pastry will be enough for six Pork Wellingtons.
- Use a digital meat thermometer like this one to check the temperature of your pork. You want to bake the pork to an internal temperature of 145 degrees F before removing it from the oven.
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Individual Pork Wellingtons Recipe
- 6 1 1/2-inch thick slices pork tenderloin
- 2 slices (thick cut) bacon chopped
- 2 tbsp butter
- 1 cup dried figs stems removed and chopped
- 1 shallot finely chopped
- 1/4 cup white wine
- 1 5.2 oz pkg Boursin Cheese
- 1 sheet frozen puff pastry I use Pepperidge Farm brand
- 1 large egg yolk
- 1 tbsp water
- Set out the puff pastry to thaw.
- Heat the oven to 400 degrees F. Line a sheet pan with parchment paper and set aside.
- In a large, non-stick skillet over medium heat, cook the bacon until crisp. Remove the bacon with a slotted spoon to a paper-towel lined plate. Leave the bacon fat in the pan.
- Add the butter to the pan to melt. With the heat on medium high, quickly sear the pork tenderloin slices, just about 1 minute per side. Remove to a clean plate.
- Add the chopped shallot and figs to the same pan over medium heat and stir to combine. Add the wine and allow to boil for about minute. Stir the cooked bacon into the mixture and remove from the heat.
- On a clean cutting board, slice the puff pastry into six pieces. One at a time, use a rolling pin to roll each piece so it about doubles in size.
- Referring to the pictures, layer the Boursin cheese, fig and bacon mixture and seared pork tenderloin on each piece of puff pastry. Fold the pastry and pinch the edges to seal.
- Place the individual pork Wellingtons evenly on the parchment lined baking sheet, seam side down.
- Whisk together the egg yolk and water. Brush the tops of each Wellington evenly with the egg wash.
- Bake the Wellingtons for 20 - 25 minutes, or until the puff pastry is golden brown and the pork is cooked to a minimum of 145 degrees F.
More recipes with Ohio Pork:
- Reverse Seared Pork Chops with Cherry Pan Sauce
- Slow Cooker Maple Dijon Pork Chops
- Pork Schnitzel
- Asian Maple Sausage Meatballs
- Applesauce Baked Pork Chops