Chef Lee’s Pork Wellington – Recipe

Chef Harry LeeChef Lee’s Pork Wellington – Recipe


This past Christmas, I prepared Beef Wellington for the family.  It is something that they had seen on cooking shows all of the time; but had never actually had it.  I have made a more affordable recipe by using Pork Tenderloin instead.  Beef Wellington is traditionally served around the holidays.  This is one however that would be good anytime.  I hope you enjoy!


For the Duxelles:
1 1/2 pounds baby portabello mushrooms
2 shallots, peeled and roughly chopped
4 cloves garlic, peeled and roughly chopped
2 sprigs fresh thyme, leaves only
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

For the Pork Tenderloin:
1 1 1/2pound pork tenderloin trimmed
Extra-virgin olive oil
12 thin slices prosciutto
2 tablespoons Dijon mustard
1 pound puff pastry, thawed if using frozen
2 large eggs, lightly beaten
1 3.5oz container McCormicks Smokehouse Maple Grill Mates Seasoning

Minced chives, for garnish

1 Lb Shredded Monterey Jack cheese

For the Apple Barbecue Sauce
1 12 oz Jar Apple Jelly
1 qt Apple Juice
1 lb Dark Brown Sugar
1 24oz Bottle Kechup
2 tablespoons mustard
½ Cup Mesquite Liquid Smoke
4 Tablespoons McCormicks Montreal Steak Seasoning
1 Small HoneyBear Honey

For the Duxelles:
To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

For the Apple Barbecue Sauce:
Combine all ingredients in sauce pot and mix well.  Put over Medium heat until it comes to a simmer and lower so a low simmer.  Cook for about 30 minutes.

Preheat a pan on the stove over a medium high heat.  Take the tenderloin and rub with the Dijon mustard all over.  Season well with the Smokehouse Maple Seasoning.  Drizzle the olive oil in the pan and sear all sides of the tenderloin giving a golden brown color all over.  Remove from pan and set aside.

Take plastic wrap and lay on the table.  You need a piece about 16 inches long.  Place the prosciutto on the plastic wrap and layer it over lapping each piece until it is long enough to allow about 2 to 3 inches on each side of the tenderloin.  Should take about 4 to 5 pieces.  Overlap a second row over the first row.  Spread the duxelles evenly over the prosciutto. Place the seared Pork Tenderloin in the center of the prosciutto.  Fold the ends in over the tenderloin and then roll the prosciutto over the Tenderloin to make a tight wrap.  Do the same thing with the plastic wrap and cover the wrapped tenderloin tightly.  Place in the refrigerator for at least 30 minutes.  I usually do this the night before.

Preheat your oven to 375 degrees.

Take the puff pastry and lay out on the table to bring to room temperature.  It should be in the same position that you layered the prosciutto when you wrapped the tenderloin.  Take the shredded cheese and sprinkle over the puff pastry evenly leaving a 1” clearance from the outer edge of the puff pastry.  Remove the tenderloin from the plastic wrap and place in the center of the puff pastry and wrap the same way that you did the prosciutto.  Fold the ends in first over the tenderloin and then wrap the pastry snuggly around the tenderloin.  Take the two eggs and scramble with a fork to make the egg wash.  Brush the outer edges with egg wash to seal the pastry.  Poke a few holes in the top of the pastry to allow steam to escape. Brush the entire outside of the pastry with a light coat of egg wash.  Place the Pork Wellington on a greased sheet pan and bake in the oven for 30 to 40 minutes until pastry is golden brown.  Let rest for 10 to 15 minutes and slice in 1 ½ to 2” Slices.  Serve with the Apple Barbecue Sauce over It.  Garnish with chopped chives.

Some great sides to serve with this are roasted potatoes and your favorite vegetable.

Chef Harry Lee


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