Step 1: Make and Brine the Pork Roast

First, mix the pork gravy, apple juice concentrate, crushed garlic, rosemary, brown sugar, and 24 ounces of water in a sealable container. Stir well until everything is thoroughly combined.

Place the pork tenderloin into the container, completely submerging it in the marinade. Seal it up and put it in the fridge for at least 24 hours, or for even better flavor, let it marinate for 48 to 72 hours.

Step 2: Prepare the Puff Pastry

Lay the puff pastry flat on a baking sheet or a clean surface, then roll it out to your desired size, making sure it’s big enough to wrap around the stuffing, bacon, and pork tenderloin.

Next, place the bacon strips side by side in the center of the pastry, creating a layer for the tenderloin to rest on. You can see from the photo above how it should look as you complete this step.

Step 3: Prepare the Mushroom Filling

Finely chop the onion and mushrooms, then sauté them in a skillet with 4 ounces of butter over medium heat until they’re soft and golden—season with salt and pepper to taste. Reduce the heat and stir in 4 ounces of cream cheese, mixing until smooth and well combined.

Once the filling is ready, spoon it in a single row down the center of the bacon layer on the puff pastry.

Tip from Wendy's Kitchen: This delicious mushroom mixture works great as a stand-alone dip!

Step 4: Prepare the Pork Tenderloin

Season the tenderloin generously with salt, pepper, and your favorite rub. Heat a large skillet over medium heat, then add a drizzle of oil and 4 ounces of butter. Sear the tenderloin on all sides until it’s nicely browned.

Once seared, place the tenderloin on top of the onion, mushroom, and cream cheese mixture.

Fold the uncooked bacon strips over the tenderloin, ensuring it’s completely covered.

Step 5: Closing the Puff Pastry

Brush the inside edges of the puff pastry with an egg wash to help seal it. Carefully fold the pastry over the tenderloin, wrapping it entirely and pressing the edges to seal.

Brush the outside of the puff pastry with the remaining egg wash for a beautiful golden finish. Finally, sprinkle white and black sesame seeds over the top to add flavor and texture.

Step 6: Baking the Pork Wellington

Bake in a preheated oven at 325°F for 40 minutes or until the puff pastry is golden brown.

Once it’s done, remove it from the oven and let it rest for a few minutes before slicing. Serve with your favorite vegetables or other side dishes like creamy au gratin potatoes for a delicious and complete holiday meal.