Lunch / Dinner
Pork Wellingtons with apple brandy beurre blanc
These Pork Wellingtons slightly veer from tradition. Pork tenderloin, apples, onions, and thyme unite in a flavor-packed filling. Prosciutto wraps things up (literally) before bundling in mustard-coated puff pastry. And if that doesn’t sound tasty enough, the Apple Brandy Beurre Blanc is the epitome of sauces. But beware — you might find yourself “sampling” the scrumptious sauce by the spoonful before the Wellingtons are even done.
FOR THE PORK WELLINGTONS:
FOR THE BEURRE BLANC:
Test Kitchen Tip
Thaw frozen puff pastry at room temperature for 30 minutes, or overnight in the refrigerator, but don’t let it get too warm or it will be hard to work with.
Sauté apples, onions, and thyme in butter in a skillet over medium-high heat until softened, 3–5 minutes. Stir in brandy, brown sugar, and salt; cook until sugar dissolves. Transfer apple filling to a bowl and cool to room temperature.
Line a baking sheet with parchment.
Heat oil in a sauté pan over medium-high until shimmering. Add pork; sear until browned on both sides. Cut pork, crosswise, into four even pieces; halve each horizontally.
Roll pastry on a lightly floured surface to a 13-inch square; cut into four squares. Brush each pastry square with 1 tsp. mustard, leaving a 1-inch border around edges.
Arrange two slices prosciutto in an “X” pattern in center of each square; top each with a pork half.
Divide and place filling on pork halves arranged on prosciutto; top each with a remaining pork half.
Wrap prosciutto around stuffed pork halves; brush edges of pastry square with egg wash. Fold one corner of pastry up to the center and the opposite corner up to the center, meeting at the top; press to adhere. Fold remaining two pastry corners up, pressing edges to seal, then brush and adhere edges with egg wash. Place Wellingtons on prepared baking sheet; repeat with remaining pastry squares and pork.
Cover Wellingtons and chill at least 1 hour, or up to a day.
Preheat oven to 400° with rack in lower third.
For the Apple Brandy Beurre Blanc
Heat brandy, vinegar, and shallots in a saucepan over medium-high; boil until about 1 Tbsp. liquid remains. Reduce heat to medium-low, add butter, 1 Tbsp. at a time, whisking constantly until all butter is incorporated.
Whisk in mustard and season with salt and pepper; transfer sauce to a glass measuring cup set inside a bowl of warm water to keep sauce warm.
Per serving with sauce
% Daily Value*
Total Fat 30g 46%
Saturated Fat 13g 65%
Cholesterol 119mg 39%
Sodium 1282mg 53%
Carbs 42g 14%
*Percent Daily Values are based on a 2,000 calorie diet.