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. Cremini Mushrooms 5 Buy Fresh!
2 tbps. Olive Oil 3818
1/2 cup Onion 32 Buy Fresh!
1 tsp. Garlic Clove (Minced) 5 Buy Fresh!
3 tbsp. Salted Butter 306 Buy Fresh!
1/8 tsp. Kosher Salt 0
1/8 tsp. Black Pepper 1
2 tbsp. Avocado Oil 248
1 lbs. Pork Tenderloin 1022 Buy Fresh!
6 oz. Prosciutto 365 Buy Fresh!
1 whole Egg 78 Buy Fresh!
1 tbsp. Milk 7 Buy Fresh!


In a medium mixing bowl, stir together flour and 1/4 teaspoon of salt. Cut the cold butter into small cubes and add to the flour mixture. Using two butter knifes or a pastry cutter, cut the butter into the dough. The dough will be crumbly at first and not stick together. Next, make a well in the center of the dough 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 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 tablespoon 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 heat and brush with Dijon mustard. Set aside to rest and cool.

In a large skillet sauté the chopped onion and minced garlic until translucent. Add finely chopped cremini mushrooms and continue cooking over medium heat until the 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.

Place two large sheets of plastic wrap on the counter. Next we will place the prosciutto into two rows, slightly overlapping each slice. Spread the cooled mushroom mixture all over the prosciutto creating a thin and even layer. Place the pork tenderloin in the center and using the edge of the plastic wrap, carefully wrap the prosciutto and mushrooms around the pork tenderloin. Twist the ends of the plastic wrap tightly to form a log. Chill for 30 minutes in the refrigerator.

Dust the work surface lightly with flour and roll the pastry dough into a large rectangle, about 12 by 14 inches. Transfer the dough onto a piece of parchment paper. Unwrap the tenderloin log and place it in the middle of the pastry dough. Whisk together one egg and one tablespoon of milk. Brush one side of the dough with the egg wash to serve as a glue. Wrap the dough securely around the pork and pinch the dough on both sides to seal it tightly. Brush the top of the dough with the egg wash. Transfer the tenderloin on a parchment lined baking sheet and chill for at least 30 minutes to firm up prior to baking. When ready to bake, configure your Anova Precision Oven using the settings below.

Step 1 - Pre Heat

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

Using the back of a knife, mark the pastry without cutting through the pastry.

Step 2 - Roast

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

Time: 30 Minutes

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


Pork Wellington pairs exceptionally well with a Chardonnay or Pinot Noir.


One slice of Pork Wellington is about 500 calories.

Recommended Serving Size: 1 slice. (Approximately 500 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.