Festive Italian Pork Loin Wellington

8 servings
35 Minutes

Hello Friends!


What are your plans to celebrate New Year's Eve?

Typically we get together with my family, parents and siblings. We typically make a pork meal and other side dishes. One of my favorites is Cuban roasted pork.


Although this year is a little different, I will still want to make it special for my family of four and cook a delicious recipe to ring in the New Year. I feel grateful and blessed.


For this New Year's Eve, we will celebrate at home. I will be making a spin on the traditional Wellington recipe. What about a pesto and prosciutto pork Wellington. I will use a pork tenderloin instead of beef, a chunky pesto instead of the typical duxelles filling, but still wrapped in prosciutto and puff pastry, then baked till golden brown. I usually make a chunky pesto or you may buy it at the store.


So let's start cooking!



A Festive Italian Pork Wellington to ring in the New Year!

This is my recipe for a chunky pesto recipe to make this Festive Pork Wellington.

Perfectly seasoned with pesto, then wrapped in thin layers of prosciutto and seared to perfection.

Then, I let it rest for about 10 minutes.

I prepare the puff pastry sheet and roll it out. Then I add one layer of chunky pesto, and I wrapped the pork loin carefully with the puff pastry and tuck and close the ends. Finally brush it with egg wash and baked at 400 degrees for about 20 minutes.

A beautiful and delicious rendition to Wellington. Cheers to 2021!


Let's Dishplay_it together !


xoxo,

Myriam


Festive Italian Pork Loin Wellington

Recipe details

  • 8 servings
  • Prep time: 15 Minutes|Cook time: 20 Minutes|Total time: 35 Minutes

Ingredients

Pork Wellington

Instructions

Pork Wellington

First, pad dry the pork loin and seasoned with about 2 tablespoons of pesto. Then wrapped the pork loin with thinly slices of prosciutto, and wrapped it all in plastic wrap tightly, refrigerate for about 10 minutes, so it marinates as well.
Start with a a hot cast iron pan. Unwrapped the pork loin from the plastic wrap, drizzle a little bit of avocado oil to the pan and seared each side for about 5 minutes.
Then remove from heat and let it rest for 5 minutes.
Pre- heat the oven at 400 degrees. In the meantime, have your sheet of puff pastry and roll it out a little, then cover with a layer of chunky pesto. Then place the prosciutto wrapped pork loin in the middle and wrapped with the puff pastry carefully. Tuck the ends to make sure if closed at the ends.
I like to make a design by making thin lines diagonally across and then come on the opposite side, creating small diamonds shape. Lightly brush with the egg wash.
Then on a baking sheet lined with parchment paper, placed the pork loin and baked in the oven for about 20 minutes or until the meat reaches 140 F. The puff pastry needs to be golden brown, so you may want to bake it for 5 extra minutes. Then let it sit for 5-10 minutes before serving.

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