I’m warning you from the start, this pork meatball wellington recipe is not a quick weeknight meal, nor is it a single pan dish. However, I will tell you you won’t regret giving it a try. I found this recipe years ago and loved it from the first time I attempted its classic flavours. It’s rich and buttery and brings hearty harvest flavours all wrapped in light and airy puff pastry.
Pork Meatball WellingtonPrint Recipe
- 1 egg
- Splash of water
- 1/2 small apple, chopped
- 1 pound of ground pork
- 4 slices of prosciutto ham
- Salt and pepper to taste
- 1 teaspoon of chopped fresh thyme leaves
- All-purpose flour
- 1 sheet of puff pastry, thawed completely
- 2 tablespoons of whole-grain mustard
- Pre-heat oven to 400 degrees.
- Whisk egg and water in a bowl and set aside.
- Lay out a piece of parchment paper and lay the slices of prosciutto overlapping to create a solid layer. Top with a sheet of cling wrap, and with a rolling pin, roll over the prosciutto to stick the pieces together.
- Remove the cling wrap and top with salt, pepper, and thyme. Set the ground pork down on the prosciutto.
- Spread the apples between the pork, so the apples are held between them. Using the parchment paper to help, wrap the prosciutto around the tenderloin.
- Layer by layer Wellington
- Spread flour onto a flat surface and roll out the puff pastry. Spread the mustard in the centre of the pastry and lay the prosciutto wrapped tenderloin in the centre. Fold the puff pastry to enclose it, brushing the edges of the pastry with the egg wash to seal. Pinch the ends of the pastry with the tip of a fork to seal.
- Perfect pork package
- Brush the entire pastry with the egg. Place the pork meat on a parchment-lined pan and bake for 45 minutes. Let rest for 10 minutes before serving.
- I served with simple roasted carrots tossed with olive oil, salt, pepper, and a touch of honey.
- Roast for about 35 minutes at 400 degrees.