Pork Wellington is a classic dish that combines the flavors of tender pork, savory mushrooms, and creamy pâté, all wrapped in a flaky puff pastry. This elegant dish is perfect for special occasions or a romantic dinner. The recipe starts with a flavorful duxelles mixture made from finely chopped mushrooms, shallots, garlic, herbs, and white wine. This mixture is spread over a pork tenderloin, which is then wrapped in prosciutto and puff pastry. The pork is then baked until golden brown and cooked through. Once baked, the pork is allowed to rest before being sliced and served with a rich gravy. This recipe also includes instructions for making a delicious pâté that can be used inside the pork Wellington or as an appetizer. Additionally, there are tips for choosing the right cut of pork, preparing the duxelles mixture, and achieving the perfect pastry crust. Whether you're a seasoned chef or a home cook looking for a challenge, this recipe will guide you through the steps of creating this impressive dish.
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PORK WELLINGTON
A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 709 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium
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.
PORK WELLINGTON
This is the answer to the age old question" These pork tenderloins are inexpensive and tender, but what should I do with them?" Borrowed from the beef version of Wellington, this rendering is affordable for all, and gourmet fare for those that don't have the acquired palate for pate'. It is also delicious using beef tenderloin. Pork tenderloins are tender and juicy, but don't have a very bold, meaty flavor. They do, however lend themselves well to mushrooms and beef flavors. This recipe makes good use of that fact, and couples it with the rich buttery flakiness of puff pastry. If fresh herbs aren't available, they may be replaced with dried ground 1/4tsp of each of the herbs.
Provided by Smoky Okie
Categories Pork
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 817.8, Fat 57.1, SaturatedFat 19, Cholesterol 124.6, Sodium 579, Carbohydrate 60.7, Fiber 2.9, Sugar 4.7, Protein 13.9
PORK WELLINGTON
This meal is a simple and nutritious way for kids to eat their vegetables. With the tender crust and tasty cheese, it's a real hit with everyone who samples it.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 348 calories, Fat 17g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 438mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
INDIVIDUAL PORK WELLINGTONS
This is an elegant, and fairly easy recipe, great change and less expensive than Beef Wellington, and when done individually, very easy to serve, and looks great on the plate!
Provided by Lois M
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
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.
Tips:
- Use high-quality pork tenderloin for the best results.
- Season the pork tenderloin generously with salt and pepper before cooking.
- Sear the pork tenderloin in a hot skillet until golden brown on all sides.
- Wrap the pork tenderloin in prosciutto and then puff pastry.
- Bake the pork Wellington in a preheated oven until the pastry is golden brown and the pork is cooked through.
- Let the pork Wellington rest for 10 minutes before slicing and serving.
Conclusion:
Pork Wellington is a classic dish that is perfect for a special occasion. It is made with pork tenderloin, prosciutto, puff pastry, and pate. The pork tenderloin is seasoned and seared, then wrapped in prosciutto and puff pastry. The dish is then baked in the oven until the pastry is golden brown and the pork is cooked through. Pork Wellington is a delicious and elegant dish that is sure to impress your guests.
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