Pork Wellington

This is a recipe that I acquired from a friend several years ago. She found it in a magazine. While it takes time to prepare, the results are fantastic. It is a lovely company recipe and so delicious.
The photo is a representation of what it might look like. When I make mine, I follow the instructions below and decorate with some of the pastry as described. I usually serve with garlic mashed potatoes and crisp tender green beans.

Pork Wellington
Prepare and Stuff:

2 pork tenderloins (6-8 oz each)
4 oz. Boursin cheese

For this step, butterfly the tenderloins (do not cut all the way through) and spread the Boursin cheese in the middle.

Roll tenderloins in:
6 oz prosciutto
For this step, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Make sure that the cut side of the pork is up after rolling. Repeat with second tenderloin.
Sear in 1 Tbsp. Olive oil in a large skillet over medium-high heat until proscuitto is brown and crisp on all sides (5-8 minutes). Chill thoroughly.

Take 1 sheet of frozen puffed pastry, thawed, and trim off 1/3 of the sheet. Roll the larger half to a 16 x 12 rectangle. Wrap pork and transfer to a parchment lined baking sheet. Repeat with second tenderloin.

Brush Wellingtons with 1 egg beaten with 1 Tbsp. water . Take remaining trimmed pieces and cut out small leaves and roll some into long vines. Decorate the top of each Wellington. Chill.

Preheat oven to 400 degrees, with rack in lower third. Brush with more egg wash for good browning. Bake tenderloins for 30-35 minutes or until pastry is golden. Let rest 5 minutes before slicing. To serve, trim off ends as they will be doughy. Slice into 2” thick pieces. Serve with Apple sage sauce.

Apple-sage sauce

Saute in 1 Tbsp unsalted butter until vegetables are soft:
½ cup yellow onion, chopped
¼ cup carrot, chopped
¼ cup celery, chopped
1 Tbsp tomato paste
2 bay leaves
Deglaze, scraping bits from bottom of pan with:
¼ cup apple juice or cider
¼ cup dry white wine
Simmer until reduced, about 5 minutes
Add and simmer 8-10 minutes
3 cups low-sodium beef broth
Strain and return broth to a clean pan. Bring to a boil over high heat.
Combine 2 Tbsp cold water and 2 tsp. Cornstarch in a small bowl. Smash out lumps. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened.
Finish sauce with 1 Tbsp apple jelly, 1 Tbsp unsalted butter, 2 tsp. Minced fresh sage and salt and pepper to taste.

You are ready to serve…Bon Apetit!