Wolf & Fin

Pork Wellington With the Anova Precision Oven


Amount Ingredient Calories Link
1 1/4 cup All Purpose Flour 602
1/4 tsp. Kosher Salt 0
5 oz. Salted Butter 510 Buy Fresh!
1/3 cup Water 0 Use Fresh Water!
5 oz. Chanterelle Mushrooms 7 Buy Fresh!
2 tbsp. Olive Oil 239
1/2 cup Shallot 58 Buy Fresh!
2 whole Garlic Cloves 0 Buy Fresh!
3 tbsp. Salted Butter 306 Buy Fresh!
1/8 tsp. Kosher Salt 0
1/8 tsp. Black Pepper 1
2 tsp. Avocado Oil 83
1 lbs. Pork Tenderloin 1022 Buy Fresh!
12 oz. Smoked Bacon 1815 Buy Fresh!
2 tbsp. Dijon Mustard 30
1 whole Egg 78 Buy Fresh!
1 tbsp. Water 0 Use Fresh Water!


In a medium mixing bowl, stir together flour and 1/4 teaspoon of salt. Cut the cold butter into small cubes and add to flour mixture. Using two butter knifes or a pastry cutter, cut the butter into a dough. The dough will be crumbly and will not stick together. Next, make a well in the center of the flour and butter mixture and pour in the water. The water must be cold so you do not soften the butter. Stir to combine and place the dough on a lightly floured surface.

Lightly flour and roll the dough into a 10 inch long rectangle. Next, fold the dough in thirds and rotate it 90 degrees. Repeat the folding process 6 to 7 times using additional flour as needed to prevent the dough from sticking. Wrap the dough with plastic wrap and refrigerate for one hour.

Pat the pork tenderloin dry with a paper towel and season generously with kosher salt and freshly ground black pepper. Heat a cast iron skillet with 2 tablespoons of avocado oil. When the oil begins to smoke sear all sides of the pork tenderloin until a nice crust and color develop. Remove from the heat and set aside to cool.

In a large skillet sauté the chopped shallots and minced garlic until translucent. Add chopped chanterelle mushrooms and continue cooking over medium heat until mushrooms are soft and tender. Add 3 tablespoons of salted butter and season the mixture with 1/8 teaspoon of kosher salt and 1/8 teaspoon of freshly ground black pepper. Remove the mushroom mixture from the skillet and set aside to cool.

Heat the cast iron skillet on medium high heat. When the skillet is hot turn the heat to low and add in sliced bacon. When the bacon starts to brown on one side flip it over until it browns lightly. Remove the bacon from the skillet and place it onto paper towels to drain the excess fat.

Dust the work surface lightly with flour and roll out the pastry into a large rectangle, about 12 by 14 inches. Transfer the dough on a piece of parchment paper. In the middle of the dough spread thinly 2 tablespoons of Dijon mustard and lay the slices of bacon on top of the mustard. Spread the mushroom mixture over the bacon, then place the pork tenderloin in the middle of the bacon. Wrap the dough securely around the pork and pinch the dough on both sides to seal it tightly. Whisk together one egg and one tablespoon of water. Brush the top of the dough with egg wash. Transfer the tenderloin to a baking pan lined with parchment paper.

Step 1 - Pre Heat

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 400 °F
Steam: Off

Step 2 - Roast

Heating Elements: Rear
Sous Vide Mode: Off
Temperature: 400 °F
Steam: Off

Time: 25 Minutes

Bake the pork for 25 to 30 minutes or until the dough is golden brown and pork has an internal temperature of 140 °F. Cool for 10 minutes before carving.


Pork Wellington will pair nicely with the wine like Chardonnay or Pinot Noir.


One slice of Pork Wellington is about 497 calories.

Recommended Serving Size: 1 slice. (Approximately 497 cal.)
Total Servings: Approximately 6

Items Used

Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.