Best 7 Pork Loin Wellington Recipes

DECONSTRUCTED PORK WELLINGTON

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle some flour on the countertop and unroll the puff pastry. With a rolling pin, roll out the puff pastry slightly, so it is large enough to cut out 6 circles with a 3-inch ring cutter. Cut out 6 circles and place them on a baking sheet. Bake the circles until they're puffy and golden.
• For the pork: Increase the oven temperature to 375 degrees F.
• In a bowl, mix together the mustard and pepper. Coat the pork in the mixture. Season with salt.
• Heat the oil in a large, oven-proof skillet over medium-high heat. Sear the pork until browned on all sides, adding more oil if necessary. Transfer the skillet to the oven and roast until cooked through, 8 to 10 minutes. Remove the pork from the skillet and keep warm.
• For the sauce: Place the same skillet used for the pork over medium heat, add the chicken stock and apple juice and cook, scraping up any browned bit from the bottom of the skillet. Stir in the fig jam and let simmer 2 minutes. Stir in the butter and cook 1 more minute. Taste and season with salt and pepper. Keep the sauce warm.
• For the mushrooms: In a second skillet (or the cleaned out skillet from the pork), heat the butter and oil over medium heat. Add the onion, shallot and garlic and saute for 5 minutes. Stir in the mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes. Season with salt and pepper.
• To serve: Slice the pork into 1-inch-thick medallions. Place a puff pastry circle on each plate, then top with a circle of mushrooms and a slice of pork. Spoon some sauce over the top and garnish with a small sprig of parsley.

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 WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING

Steps:

• Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
• Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
• Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
• Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.

PORK WELLINGTON

Steps:

• Slice roast in half horizontally; sprinkle with salt and pepper. In a skillet over low heat, cook roast and two garlic cloves in 3 tablespoons oil for 20 minutes, turning to brown all sides., Meanwhile, in another skillet, cook spinach and mushrooms in remaining oil for 3-4 minutes or until tender. Add remaining garlic; cook 1 minute longer. Drain well. Remove from the heat; stir in cheese. , Place breadsticks 1/2 in. apart in a greased 15x10x1-in. baking pan, stretching dough slightly so each breadstick is about 13 in. long. Lay one roast half in the center of the dough. Spread spinach filling evenly over roast. Top with other half of roast. Bring ends of a breadstick to the top of the roast, twisting and pinching to seal. Repeat with each breadstick. , Bake at 350° for 20-35 minutes or until thermometer reads 145°. Let stand for 10 minutes before slicing.

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:

• Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
• Roll prosciutto around each tenderloin.
• Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
• Chill thoroughly.
• Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
• Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
• Cover with plastic and chill 1 hr (up to 24 hrs).
• Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
• Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).