Pork Wellington is a stunning and elegant dish that has become a symbol of culinary sophistication. This dish consists of a tenderloin pork wrapped in prosciutto and pâté, encased in a flaky puff pastry, and then baked to perfection. The combination of flavors and textures makes it a memorable dish that is perfect for special occasions or romantic dinners. Whether you are a seasoned home cook or a novice in the kitchen, this guide will provide you with all the information you need to create this iconic dish. From choosing the right ingredients to mastering the techniques, we will walk you through every step of the process to ensure your Pork Wellington turns out perfectly. So, gather your ingredients, prepare your kitchen, and let's embark on this culinary journey to elevate your cooking skills and impress your loved ones.
Let's cook with our recipes!
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.
DECONSTRUCTED PORK WELLINGTON
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 servings, plus leftover pork
Number Of Ingredients 20
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.
APPLE-STUFFED PORK WELLINGTON
Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h
Number Of Ingredients 14
Steps:
- Pat pork dry with paper towels; season all over with salt and pepper. Sprinkle with coriander; rub onto pork.
- Heat a large skillet over medium-high. Swirl in oil, add pork, and cook until browned on all sides, 3 to 4 minutes a side. Transfer to a plate; let cool completely. Pour wine into skillet, bring to a simmer, and cook, scraping up browned bits from bottom, until reduced to about 1 tablespoon, 2 minutes. Let cool completely.
- Melt butter in a large skillet over medium. Add cut apples and cook, tossing occasionally, until softened and liquid has evaporated, about 7 minutes. Let cool completely.
- In a small bowl, combine mustard, horseradish, chopped sage, and wine sauce. Reserve 1/4 cup of mixture, then brush remainder over surface of pork. Make a 2-inch-deep slit lengthwise all the way across top of loin; stuff with cooked apples.
- Roll out one disk of dough on a lightly floured surface to a rectangle about 1 inch wider all around than pork. Place on a parchment-lined baking sheet. Center pork on dough; brush edges of dough with water. Roll out remaining disk of dough to a rectangle large enough to drape over pork with enough dough remaining for a border. Drape over pork; trim top and bottom doughs to a 3/4-inch border. Press and crimp edges with the floured tines of a fork to seal.
- Preheat oven to 400 degrees. From dough scraps, cut two 12-inch-long, 3/4-inch-wide pieces. Arrange crisscrossed on top dough layer. Refrigerate 30 minutes. Brush egg wash over entire surface, then cut a few small vents in top of dough.
- Bake 20 minutes; reduce temperature to 350 degrees and bake until pastry is golden and a thermometer inserted in middle of pork registers 138 degrees, about 5 minutes more. Let stand 30 minutes. Serve, garnished with crabapples, small apples, bay leaves, and sage sprigs, with reserved mustard mixture.
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 WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING
Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's just the thing for a holiday meal. Serve with mustard-cream sauce, Peppery Greens with Meyer-Lemon Dressing, and Rutabaga-Sweet Potato Mash with Garlic and Sage.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h10m
Yield Serves 8 to 10
Number Of Ingredients 14
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
Warm up your house with this Pork Wellington recipe. Made with pork tenderloin, apples, onion, Dijon mustard, puff pastry and more, this Pork Wellington recipe will be a new holiday favorite for your family.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, turning occasionally, 4 min. or until evenly browned on all sides. (Pork will not be done.) Remove pork from skillet, reserving drippings in skillet; cool pork completely.
- Meanwhile, add apples and onions to reserved drippings; cook, stirring frequently, over medium-low heat 5 min. or until crisp-tender. Remove skillet from heat. Stir in mustard and bread crumbs; cool completely.
- Heat oven to 425°F. Unfold pastry on lightly floured surface; roll into 11x9-inch rectangle. Position pastry with one long side facing you. Spread with mustard mixture to within 1 inch of top edge.
- Place single layer of cheese slices, with sides slightly overlapping, at bottom edge of pastry; top with pork.
- Brush egg onto all uncovered parts of pastry. Roll up pastry tightly around pork, starting at bottom edge; press seams together to seal.
- Place, seam side down, on parchment-covered baking sheet. Brush evenly with remaining egg wash.
- Bake 25 min. or until pork is done (145°F). Remove pork from oven. Let stand 3 min. before serving.
Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
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.
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.
PORK WELLINGTON
Beef Wellington is my absolute favorite dish, but when I went home for a visit, a dear friend made this for us (and he is the one who got me addicted to Beef Wellington) It is out of this world and great for company.
Provided by deb k
Categories Pork
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
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).
Nutrition Facts : Calories 826.6, Fat 54.4, SaturatedFat 13.7, Cholesterol 101.8, Sodium 368, Carbohydrate 55.5, Fiber 1.8, Sugar 1, Protein 28.1
Tips:
- Choose high-quality ingredients: The quality of your ingredients will greatly impact the final dish, so be sure to use the best possible ingredients you can find. This includes using a high-quality cut of pork tenderloin, fresh mushrooms, and flaky puff pastry.
- Season the pork tenderloin well: Don't be afraid to season the pork tenderloin generously with salt and pepper. You can also add other spices and herbs, such as garlic powder, onion powder, or thyme.
- Cook the pork tenderloin to the proper temperature: The pork tenderloin should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 155 degrees Fahrenheit for medium, or 165 degrees Fahrenheit for well-done.
- Wrap the pork tenderloin tightly in puff pastry: Make sure to wrap the pork tenderloin tightly in puff pastry so that it does not leak during baking.
- Chill the wrapped pork tenderloin before baking: Chilling the wrapped pork tenderloin before baking will help the puff pastry to rise and create a flaky crust.
- Bake the pork tenderloin at a high temperature: Bake the pork tenderloin at a high temperature (400 degrees Fahrenheit or higher) for the first 15 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue baking until the internal temperature of the pork tenderloin reaches your desired doneness.
Conclusion:
Pork Wellington is a classic dish that is sure to impress your guests. By following these tips, you can make a delicious and flavorful Pork Wellington that will be the star of any meal.
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