Here’s the main dish I served at my luxury dinner party the other night. This was everyone’s favorite dish. Honestly, I wasn’t quite sure at first how this would turn out, but the end result was impressive, elegant and most importantly, delicious!  The pastry keeps the pork incredibly moist and juicy and the fresh parsley gives a nice bright flavor that really adds to the dish. It’s amazingly simple to put together and doesn’t take long to cook- a perfect dish for an elegant dinner party!

Stuffed Pork Wellington
-adapted from Texas the Beautiful Cookbook

2 pork tenderloins of equal size (about 2 1/2 – 3 pounds all together)
salt and freshly ground pepper
1 teaspoon dried rosemary, chopped
3/4 cup fresh parsley, chopped
2 tablespoons butter, softened
2 tablespoons grated parmesan cheese
extra 2 tablespoons butter
1 sheet frozen puff pastry, thawed
1 egg+ 1 splash heavy cream, beaten together, for egg wash

Flatten pork tenderloins between two pieces of plastic wrap and season with salt and pepper.
Mix together the parsley, 2 tablespoons of softened butter, parmesan, rosemary and salt and pepper to taste (essentially, you’re making a paste).

Spread mixture on one of the tenderloins, top with the other tenderloin and press together firmly. Tie into place with white string.

Heat the other 2 tablespoons of butter in a skillet and brown the tenderloins well on both sides (about 2 minutes per side) over medium-high heat. Remove, allow to cool slightly and remove string.

Flour a large surface and a rolling pin and roll the puff pastry out into a rectangle large enough to wrap around the tenderloins. Place the tenderloins on the pastry, moisten the edges with the egg wash and press firmly together to enclose the tenderloins completely.  If desired, make decorations from any surplus pastry, moisten and press into place on top. Brush all over with egg wash.

Arrange on a baking sheet lined with parchment paper and bake in a preheated 400 degree oven for 20 minutes. Reduce heat to 350 degrees and bake for an additional 20 minutes (if pastry is browning too quickly, place a foil tent over it). Let rest for 10 minutes before cutting. Serve hot, cut into thick slices. Serves 4-6.



  1. mmm I love finding new ways to cook pork tenderloin – this looks very impressive, and the perfect protein for a dinner party!


    Comment by Josie — October 8, 2010 @ 3:56 PM

  2. Congratulations on making it to the next round! 🙂


    Comment by Celeste — October 8, 2010 @ 3:57 PM

  3. Thank you very much, Celeste! I’m very excited!!


    Comment by amy — October 8, 2010 @ 4:04 PM

  4. That is definitely a deluxe dish! No wonder you made it to the next round. 😛


    Comment by Kira — October 8, 2010 @ 5:13 PM

  5. I just love the concept of this. I’m so impressed. I know my husband would be so impressed if I served him pork tenderloin this way.


    Comment by Jen — October 8, 2010 @ 7:55 PM

  6. oh, this looks so delicious!

    Have a nice time!


    Comment by Paula — October 9, 2010 @ 2:56 AM

  7. When you say flatten then tenderloin….how flat am I supposed to make it?


    Comment by Becky — October 20, 2010 @ 3:25 PM

  8. Becky- try to flatten to about 1-1 1/2 inches thick. If your pork is really big, it might end up being a little thicker than that.


    Comment by amy — October 20, 2010 @ 3:31 PM

  9. I’m so glad you posted about this recipe! I saw Alton Brown make it on his show a while ago and have wanted to try it since then but I was totally intimidated. I know it’d be a huge hit here and knowing it’s doable at home (and not just on a tv show) gives me lots of confidence!


    Comment by Tracey — October 20, 2010 @ 10:46 PM

  10. I just made this and it was great! The only problem is that the pastry came all apart when cutting it. That was probably my fault, though. It was really, really quick and easy. Thanks for the recipe! For anyone else living in Germany, I used Schweinerückenbraten. I butterflied it and that worked great.


    amy Reply:

    Erin- I’m so glad you enjoyed this!! Sorry about the pastry- since it’s so flaky and delicate, that can happen.


    Comment by Erin — October 21, 2010 @ 8:00 AM

  11. Don’t be sorry! I need how to cut meat better. I just wanted to add that it’s tasty as leftovers. I normally don’t like pork and HATE leftovers, especially pork leftovers, but this was yummy. And also that I left out the tying them together and browning step. I was feeling lazy. Thanks for your response! 🙂


    Comment by Erin — October 22, 2010 @ 7:33 AM

  12. Making this tomorrow night. 😛 Thanks for the recipe and instructions!


    Comment by Alyssa — January 16, 2011 @ 3:10 PM

  13. This was an awesome recipe, it turned out so moist and juicy thanks for sharing this!


    Comment by Jennifer — March 11, 2011 @ 6:55 PM

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