Pork Wellington

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Recipe for pork wellington

Beef Wellington is one of the most festive dishes you can make: It looks impressive when it appears on the table, and it tastes fantastic!

I decided to try making the classic Wellington with pork tenderloin instead of beef. It was served with potato roses, mushroom/cream sauce, cabbage salad with fresh berries and vinaigrette, good bread, and a damn good red wine!

I made four at once, but here you get the recipe for a single pork wellington. However, I would say you might as well make several at once since the time is about the same—and a single one is only enough for about 2 people.

Pork Wellington recipe

Servings: 2 persons

Pork Wellington

Author: Food N' Fun

Keyword: Pork, pork tenderloin, Puff Pastry, sous vide

Cook Time: 1 hour hour 20 minutes minutes

Metric - US Customary

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Ingredients

• 1 Pork Tenderloin
• Mustard for brushing
• 150 Mushroom
• 1 Onion
• 2 cloves Garlic
• Salt and Pepper from mill
• Puff Pastry
• 1 package Parma Ham
• Egg for brushing

Instructions

• 1. Take the tenderloin out of the refrigerator a quarter of an hour in advance.
  2. Very quickly brown the tenderloin on the pan over smoking high heat.
  3. Put the browned tenderloin in a vacuum bag.
  4. Vacuum pack the bag.
  5. Place the pork tenderloin in your sous vide and let it cook for 1 hour at 58°.
  6. Then take the meat out of the water bath and unpack it from the bag.
  7. Dry the meat well.
  8. Wrap the meat and place it in the freezer for 1 hour.
  9. Finely chop mushrooms, onions, and garlic in a food processor and season with salt and pepper.
  10. Put the mushroom mixture in a dry pan and let it boil. All moisture must evaporate, so the mixture ends up being completely dark.
  11. Place cling film on the kitchen counter and arrange the Parma ham in a square.
  12. Spread the mushroom mixture on the Parma ham.
  13. Take the pork tenderloin out of the freezer and brush the surface with mustard.
  14. Place the pork tenderloin on top of the mushroom mixture.
  15. Roll it all up with the help of the cling film.
  16. Place the roll in the fridge for 30 minutes to "set".
  17. Remove the film and place the roll on the puff pastry.
  18. Roll the puff pastry around the roll and brush with plenty of egg.
  19. Score the puff pastry with a knife and bake in the oven for 20 - 25 minutes at 200°C fan oven until it looks golden and crispy.
  20. Take your finished pork Wellington out of the oven and serve!

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Notes

It turned out really delicious ??? I just made too few mushrooms ??‍♂️ They were sold out at the local supermarket ? Next time, I will double the amount to 300 grams of mushrooms per tenderloin.