I’ve never really been one to cook for New Year’s Eve or New Year’s Day. The holiday(s) seem much more like a little bite type of celebration – appetizers and nibbles – accompanied by plenty of bubbly – and in the company of many others.
This year, although I hate to break it to you – I’ve also NEVER been one to stay up to watch the ball drop, wait for a New Year’s kiss, or even venture up past 10pm – anyway, this year is and was quiet and cozy at home, with a mushroom-thyme Pork Wellington at our table.
That’s right, Pork Wellington – with a play on words, “pork belly – pork welly” for the layer of prosciutto tightly wrapped inside.

Oh, and we did NOT forget the Dom Pérignon this year.
What a treat!

Pork Welly

2 lb. pork tenderloin
2 tsp. olive oil
4 Tbs. butter
1/4 cup fresh thyme
sea salt and pepper
1 large shallot, minced
1 cup mushrooms, minced
4 oz. prosciutto, very thinly sliced
2 store-bought crescent roll containers (yes, it’s better than puff pastry, this time)
2 large egg, whisked

Preheat the oven to 400 degrees.

Rub the pork tenderloin with the olive oil, 1 Tbs. fresh thyme, and plenty of salt and pepper.
In a large skillet, bring 2 Tbs. butter to a simmer. Sear the tenderloin on all sides, until just beginning to brown. Transfer to a plate to allow to rest.
Next, melt the remaining butter and sauté the shallot and mushrooms with more salt and pepper, and a touch more thyme. Set aside.

Roll out 1 1/2 containers of crescent rolls, pushing the seams together, into a size large enough to wrap and completely cover the tenderloin.
Line with the prosciutto and then spread the mushroom shallot mixture over the top.
Place the seared tenderloin in the center, covering with more thyme, and then seal inside the pastry dough.
Flip so that the seam side is down, on a parchment lined baking sheet. Brush with egg wash. Use the remaining crescent roll dough to decorate the top of the Welly. Brush with egg and again and sprinkle with the remaining thyme.
Bake for about 25 minutes, until golden brown and also until a meat thermometer registers 155-160 degrees for the pork.

Remove from the oven and allow to rest about 15 minutes, tenting with foil, before slicing and serving.

Of course, don’t neglect the Vintage Dom Pérignon! After all, this IS a special occasion!