Pork Wellington With Bacon, Brussels Sprouts, And Red Onion Jam

Legend has it that the Duke of Wellington, after emerging victorious against Napoleon in the Battle of Waterloo in 1815, returned to England a hero. His kitchen staff still felt that the occasion called for something special, and so beef Wellington was created in his honor. And while we love a history lesson and cherish the traditional recipe for beef Wellington, sometimes you have to try something new and a little different. This recipe, which swaps out the beef for bacon-wrapped pork and adds in some Brussels sprouts for extra flavor, is definitely a step up!

Yield: 4-5 servings
Prep Time: 90 minutes + 60 minutes cooling time
Baking Time: 40 minutes
Difficulty: Intermediate

You'll Need:

For the pork Wellington:

  • 8 oz bacon
  • 1½ lbs pork tenderloin
  • salt & pepper to taste
  • 1 puff pastry sheet
  • 1 whisked egg yolk for the egg wash

For the Brussels sprouts:

  • 14 oz Brussels sprouts
  • 1-2 tbsp honey
  • 2 tbsp balsamic glaze

For the red onion jam:

  • 1 lb red onions, sliced
  • 2 tbsp sugar
  • 1 cup bread crumbs
  • 1¼ cups red wine
  • salt & pepper to taste

Here's How:

1. Preheat the oven to 375°F. Line up the bacon strips on plastic wrap, making sure the slices overlap.

2. Place the pork tenderloin on top of the bacon and season with salt and pepper.

3. Use the plastic wrap to tightly roll up the pork tenderloin and then refrigerate it.

4. Roll out the sheet of puff pastry on a clean dish towel and use a bottle lid to cut out small circles in the dough.

5. Boil the Brussels sprouts for 5 minutes in salted water, then rinse with cold water and dab dry.

6. Mix the honey and balsamic glaze in a bowl and toss with the cooked Brussels sprouts.

7. Place the marinated Brussels sprouts in the small holes in the puff pastry.

8. For the red onion jam, slice the red onions and boil them with the sugar, bread crumbs, red wine, salt, and pepper. Let the mixture simmer until it reaches a jam-like consistency, then turn off the heat and wait for the jam to cool completely.

9. Spread the cooled red onion jam in between the Brussels sprouts on the puff pastry.

10. Remove the bacon-wrapped tenderloin from the fridge and sear it on all sides in a pan over medium heat, making sure the meat is cooked all the way through. Let the meat rest afterwards.

11. Put the seared tenderloin on top of the Brussels sprouts and red onion jam and use the dish towel to roll everything up. Fold up the sides of the puff pastry and seal them.

12.Transfer the tenderloin to a baking tray lined with parchment paper and brush the egg wash over the entire thing.

13. Bake at 375°F for 40 minutes.

Get the recipe for the Beef Wellington featured in the bonus video.


Also hefty