Apple-Stuffed Pork Wellington Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the pork tenderloin with salt, pepper, and your favorite herbs.
• STEP 3.Heat a skillet over medium-high heat and sear the pork on all sides until browned.
• STEP 4.Remove the pork from the skillet and let it cool slightly.
• STEP 5.In the same skillet, sauté diced apples, onions, and garlic until softened.
• STEP 6.Add a splash of apple cider vinegar and cook until the liquid has evaporated.
• STEP 7.Roll out the puff pastry on a lightly floured surface.
• STEP 8.Spread the apple mixture evenly over the puff pastry.
• STEP 9.Place the seared pork tenderloin on top of the apple mixture.
• STEP 10.Fold the puff pastry over the pork, sealing the edges.
• STEP 11.Transfer the wrapped pork to a baking sheet lined with parchment paper.
• STEP 12.Brush the top of the puff pastry with beaten egg for a golden crust.
• STEP 13.Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and the pork is cooked through.
• STEP 14.Let the pork rest for a few minutes before slicing and serving.
• STEP 15.Serve the Apple-Stuffed Pork Wellington with a side of roasted vegetables or a fresh salad.

Cooking Tips

• Make sure to sear the pork tenderloin on all sides to lock in the juices.
• You can use any variety of apple for the filling, but Granny Smith apples work particularly well.
• If the puff pastry becomes too soft while assembling, refrigerate it for a few minutes to firm it up.
• Letting the pork rest before slicing allows the juices to redistribute, resulting in a more tender and flavorful meat.

Storage and Serving

• Leftover Apple-Stuffed Pork Wellington can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the pork in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through.
• Serve the reheated pork with a fresh side salad or some roasted vegetables for a complete meal.