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Pork Wellington


We purchased a pork tenderloin from “Babes in the Woods” and explored various options for preparing it for our Sunday night dinner (See post What to do with Pork Tenderloin). My search for different recipes led me back to the Food Network’s “Good Eats!” In Season 13 Episode 4 -“Tender is the Pork,” Alton Brown demonstrates two methods of preparing pork tenderloin. Since we do not have access to a working charcoal grill, we decided to make the second option in the episode, Pork Wellington. This dish is simply a delicious apple stuffed pork tenderloin, which is then wrapped in prosciutto (thinly sliced, dry cured Italian Ham), which is then wrapped and baked into a flaky, golden, and delicious pastry crust. It sounds and looks complicated, so we decided to test it out before attempting to prepare this for guests in the future.

Below is a screenshot of the recipe from the Food Network. I am of course saving it here for safe keeping! One never knows when gems like these disappear!


Screenshot of Alton Brown's Pork Wellington Recipe
Screenshot of Alton Brown’s Pork Wellington Recipe

Watch my Video!

Here is the recipe with photos from our first time preparing this dish.



Served with green beans, and red russet potatoes and a glass of delicious red wine.

Served with green beans, and red russet potatoes and a glass of delicious red wine.

The recipe was a success! Though there is a bit of prep work involved with thawing out the pastry dough and all, this is a surprisingly easy dish to prepare! Ours turned out just as Alton Brown had promised. It was tender and delicious with a delightfully flaky crust to surround it. The thyme seasoning was also the perfect compliment to the rosemary in the herb potato side dish we prepared (easy button Harris Teeter brand) and green beans with garlic butter.

Wine Pairing: Cote de Brouilly, French Red 

2013-05-05 18.48.31As luck would have it, we discovered a wine shop called “Out of this World Wines” in Vienna, just across from the pick up point for “Babes in the Woods.” On our last pickup, we discovered the wine shop and decided to check it out . They happen to be hosting a wine tasting event that same day, where we first tasted Cote de Brouilly, a delicious French red wine. The host recommended this wine be served with pork dishes, and since we had just picked up our pork meats just minutes earlier, we decided to take home this wine (along with a few others) and were saving it for the right meal. It was in fact a delicious pairing option with the Pork Wellington. Please see the gallery for the label and a screenshot description of the wine.


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