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–+ servings
Servings: 2 persons

Pork Wellington

Author: Food N' Fun
Keyword: Pork, pork tenderloin, Puff Pastry, sous vide
Cook Time: 1 hour 20 minutes
Metric - US Customary

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.Pork Wellington sous vide
    3. Put the browned tenderloin in a vacuum bag.Pork Wellington sous vide
    4. Vacuum pack the bag.Pork Wellington sous vide
    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.Pork Wellington sous vide
    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.Pork Wellington sous videPork Wellington sous videPork Wellington sous videPork Wellington sous vide
    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.Pork Wellington sous vide
    15. Roll it all up with the help of the cling film.Pork Wellington sous videPork Wellington sous vide
    16. Place the roll in the fridge for 30 minutes to "set".
    17. Remove the film and place the roll on the puff pastry.Pork Wellington sous vide
    18. Roll the puff pastry around the roll and brush with plenty of egg.Pork Wellington sous vide
    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.Pork Wellington sous videPork Wellington sous vide
    20. Take your finished pork Wellington out of the oven and serve!

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.