Pork Wellington with Apple-Sage Sauce

This elegant entrée is perfect for a romantic Valentine’s Day dinner. Adapted from Cuisine At Home.

Does this recipe appeal? Click here for a printable version!

Ingredients:

• 2 du Breton pork tenderloins (6-8 oz each)
• 4 ozs Boursin cheese
• 6 ozs thinly sliced Prosciutto di Parma
• 1 Tbsp Vera Jane’s Extra-Virgin Olive Oil
• (1) 17.3-oz pkg puff pastry, thawed
• 1 egg beaten with 1 Tbsp water

Directions:

Trim the silverskin and the thin tail from the tenderloins. Butterfly tenderloins making a 1-inch deep cut down the length of each – do not cut all the way through. Stuff each tenderloin with half of the Boursin. Lay half of the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Repeat with remaining prosciutto and second tenderloin. Sear in oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, about 6-8 minutes. Chill thoroughly.

Using 2/3 of each pastry sheet, roll each to a 16x12-inch rectangle. Chill remainder of pastry and reserve for decorating tops. Wrap each tenderloin in a pastry sheet and place seam-side down on a parchment-lined baking sheet. Brush Wellingtons with egg mixture, and then decorate with pastry vines and leaf cut-outs. Cover with plastic wrap; chill one hour or up to 24 hours.

Preheat oven to 400º F with rack in lower third of the oven. Brush with more egg wash for good browning. Bake 30-35 minutes or until golden. Allow to rest for 5 minutes before slicing. To serve, trim off the ends (they’re doughy), then slice into 2-inch thick pieces. Serve with Apple-Sage Sauce. Makes 4-6 servings

Per serving: 650 calories (54% calories from fat); 39g total fat; 14g saturated fat; 118mg cholesterol; 1360mg sodium; 42g carbohydrates; 34g protein