Best 7 Individual Pork Wellingtons Recipes

PORK WELLINGTON

Steps:

• Place a rack in the upper third of the oven and heat to 400 degrees F.
• Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
• Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
• Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
• Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
• Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
• Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

INDIVIDUAL PORK WELLINGTONS

Steps:

• 1. Slice each tenderloin into 4 equal portions. Eight pieces total. I removed the small tip ends to use later.
• 2. Combine seasoning together in a small bowl, stir to combine. Then sprinkle a generous amount over meat. Heat oil in a large skillet till hot.then add tenderloin pieces, and cook over medium high heat, till meat browns but not cooked through, turning once. Drain on paper towel and set aside till needed.
• 3. PREHEAT OVEN TO 425 DEGREES F. Spray a large baking sheet with cooking spray and set aside till needed. Unfold each puff pastry.KEEP IN FRIDGE TILL NEEDED, OTHERWISE SHEETS WILL STICK TOGETHER, & CREATE DIFFICULTY IN SEPARATING.
• 4. Place on a lightly floured surface. Roll into an 11 inch square then cut each sheet into 4 pieces about 5 1/2 inche squares each.
• 5. Place one slice of proscuitto in center of each square, then top with cooled pork pieces, then add1 tablespoon of Boursin cheese on top., then lay another piece of proscuitto on top of Boursin cheese.
• 6. Brush edges of pastry with water. Then gather up corners of pastry over meat. Seal the edges by pinching seams together tro seal.
• 7. Combine eggs with water and brush over each bundle. Repeat steps till all the tenderloins have been wrapped. Place on prepared baking sheet with seam side UP. I brushed with evaporated milk instead.
• 8. BAKE UNCOVERED ABOUT 25 MINUTES IN PREHEATED 425 DEGREE F. oVEN. OR UNTIL PASTRY IS GOLDEN BROWN AND THERMOMETER INSERTED INTO CENTER OF PORK REGISTERS 155 DEGREES f. lET STAND AT LEAST 5 MINUTES before serving. This recipe is from Better Homes & Gardens CHRISTmas Cooking from the heart. I made a few minor changes to the original recipe. The original recipe only made 4 pieces, I doubled the recipe and have listed what I used here.
• 9. PLEASE NOTE THE ORIGINAL RECIPE DID NOT SEASON THE MEAT, THAT WAS MY CHOICE, BECAUSE i WANTED THE MEAT TO HAVE MORE FLAVOR.
• 10. This is what the Wellington looked like once you cut into it. I also served Sister Schuberts Dinner Rolls with my own createdGarlic Cracked Pepper & Chive Butter. The recipe is posted here.

INDIVIDUAL BEEF WELLINGTONS

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
• Season both sides of each filet with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
• Heat the oil in a large heavy skillet over medium-high heat. Add the filets and sear for 1 minute on each side for medium-rare. Transfer to a plate to cool completely.
• Roll out the puff pastry on a lightly floured surface to a 14-inch square, and cut into 4 (7-inch) squares.
• Spread one-quarter of the mushroom duxelles on top of each filet and top each with 1 slice of the pate, pressing to flatten. Place one filet, mushroom side down, in the center of a puff pastry square. Using a pastry brush or your finger, paint the inside edges of the pastry with egg wash. Fold the pastry over the filet as though wrapping a package and press the edges to seal. Place the packages seam-side down on the prepared baking sheet. Brush the egg wash over the tops and sides of each package and bake until the pastry is golden brown and an instant-read thermometer registers 140 degrees F for medium-rare, about 20 minutes.
• Remove from the oven and let rest for 10 minutes before serving.
• Place the Beef Wellingtons in the center of 4 large plates, and accompany with the sauce and vegetables of choice.
• Heat the butter in a medium skillet over medium-high heat. Add the shallots and garlic and cook, stirring, for 30 seconds. Add the mushrooms, salt, and white pepper, reduce the heat to medium, and cook, stirring, until all the liquid has evaporated and the mushrooms begin to caramelize, about 12 minutes. Add the wine and cook, stirring to deglaze the pan, until all the liquid has evaporated. Remove from the heat and let cool before using.

INDIVIDUAL PORK WELLINGTONS

Steps:

• Saute garlic in butter until soft, add marjoram and meat, continue to saute until meat is browned on all sides.
• Remove meat and set aside.
• Add sliced mushrooms to the pan, and saute until tender.
• Roll out the puff pastry, cut to size, spread thinly with pate (if using) place meat in the centre.
• Scoop mushrooms on the meat, fold pastry around and seal with egg.
• Turn seam side down and place on sheet pan, brush with egg.
• and bake at 375 for 30- 40 minute.

PORK WELLINGTON

Steps:

• Make Mushroom pate' by.
• pulsing mushrooms in food processor until fairly fine (a few chunks here and there are OK.
• Combine in skillet with next 7 ingredients.
• Bring to low boil, stir and simmer until reduced to a wet paste.
• While pate simmers, season and truss meat with the narrow end of one tender next to the thick end of the other (just like they come in the package).
• Season with Savory Roast Rub, or any other savory seasoning of your choice.
• Combine 1 whole egg with 2 Tbs water and whisk to make egg wash.
• Seam the two packs of puff pastry together by brushing one edge of one package, overlapping the second package by about an inch, pressing the two together gently, then painting the seam again.
• Spread 1/2 of the cooled mushroom pate' thickly over the middle 1/2 of the puff pastry.
• Lay pork on top of pate'.
• Spread other half of pate' over top of pork.
• Pull sides of pastry up to cover all.
• Paint edges and ends with egg wash and crimp to seal, then paint again.
• Make 4 0r 5 2"vent slits across top.
• Brush with melted butter.
• Bake uncovered in preheated 350* oven on middle rack or above for approximately 45 minutes to an internal temp of 130*.
• Rest uncovered 20 minutes, slice in 1" slices.
• Serve with beef or veal cream demiglace.

PORK WELLINGTON

Steps:

• Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
• Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
• Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
• Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
• Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
• 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
• To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

PORK WELLINGTON

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, turning occasionally, 4 min. or until evenly browned on all sides. (Pork will not be done.) Remove pork from skillet, reserving drippings in skillet; cool pork completely.
• Meanwhile, add apples and onions to reserved drippings; cook, stirring frequently, over medium-low heat 5 min. or until crisp-tender. Remove skillet from heat. Stir in mustard and bread crumbs; cool completely.
• Heat oven to 425°F. Unfold pastry on lightly floured surface; roll into 11x9-inch rectangle. Position pastry with one long side facing you. Spread with mustard mixture to within 1 inch of top edge.
• Place single layer of cheese slices, with sides slightly overlapping, at bottom edge of pastry; top with pork.
• Brush egg onto all uncovered parts of pastry. Roll up pastry tightly around pork, starting at bottom edge; press seams together to seal.
• Place, seam side down, on parchment-covered baking sheet. Brush evenly with remaining egg wash.
• Bake 25 min. or until pork is done (145°F). Remove pork from oven. Let stand 3 min. before serving.