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
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Anaet Nobi
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort. The pork wellington was a hit at my dinner party.
Alec Ahsoak
[email protected]I've tried many pork wellington recipes, but this one is by far the best. The pastry is flaky and the pork is juicy and flavorful. I highly recommend this recipe.
I'm Yaseen
[email protected]This recipe is a keeper! The pork wellington was a hit at my holiday party. The pastry was flaky and the pork was cooked to perfection.
Ark electronics
[email protected]I made this for my husband's birthday dinner and he loved it! The pork was tender and juicy, and the pastry was flaky and golden brown. I will definitely be making this again.
Jaylin Hewitt
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort. The pork was cooked perfectly and the pastry was flaky and delicious.
Abdul Ghaffar Khan
[email protected]I'm not a big fan of pork, but I really enjoyed this dish! The pastry was flaky and the pork was juicy and flavorful. I'll definitely be making this again.
Yeamin Islam
[email protected]This was my first time making pork wellington, and it turned out great! The instructions were easy to follow and the dish was a hit with my family.
Mr LuCkY Shah Official110
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort. The pork wellington was a hit at my dinner party.
Mayar Badhon Ltd
[email protected]I've tried many pork wellington recipes, but this one is by far the best. The pastry is flaky and the pork is juicy and flavorful. I highly recommend this recipe.
Dan Campbell
[email protected]This recipe is a keeper! The pork wellington was a hit at my holiday party. The pastry was flaky and the pork was cooked to perfection.
Al-Hayyul Qayyum Traders
[email protected]I made this for my husband's birthday dinner and he loved it! The pork was tender and juicy, and the pastry was flaky and golden brown. I will definitely be making this again.
Tamoor Hassan
[email protected]This is a great recipe for a special occasion. It's a bit time-consuming to make, but it's worth the effort. The pork was cooked perfectly and the pastry was flaky and delicious.
Bright Richard
[email protected]I'm not a big fan of pork, but I really enjoyed this dish! The pastry was flaky and the pork was juicy and flavorful. I'll definitely be making this again.
Ashiraf Ssuuna
[email protected]This was my first time making pork wellington, and it turned out great! The instructions were easy to follow and the dish was a hit with my family.
Tim Leahy
[email protected]Followed the recipe to a T and it turned out perfectly! The pork was cooked to perfection and the pastry was flaky and delicious. Will definitely be making this again.
Str Mohammad
[email protected]I've made this pork wellington several times now, and it's always a crowd-pleaser. It's a bit time-consuming to make, but it's worth the effort.
Isaac Makgoba
[email protected]This pork wellington was a hit at my dinner party! The pastry was flaky and golden brown, and the pork was juicy and tender. I highly recommend this recipe.