Latin-american Pork Wellington
From labradors 10 years agoIngredients
- For the chimichurri: shopping list
- 1 Cup water shopping list
- 1 Tbsp. coarse salt shopping list
- 1 Head garlic, separated into cloves and peeled shopping list
- 1 Cup Packed fresh flat-leaf parsley leaves shopping list
- 1 Cup Fresh oregano leaves shopping list
- 2 Tsp. Crushed red-pepper flakes shopping list
- 1/4 Cup Red-wine vinegar shopping list
- 1/2 Cup extra-virgin olive oil shopping list
- For the masa: shopping list
- 4 pasilla chiles, stems, seeds and veins removed shopping list
- 1 1/2 Cups beef stock shopping list
- 2 Jalapeños, stems, seeds and veins removed shopping list
- 4 cloves garlic shopping list
- 5 Oz. vegetable shortening shopping list
- 1 Lb. corn masa (e.g. Maseca) shopping list
- For the “flour-tortilla” shell: shopping list
- 1 Lb. all-purpose flour shopping list
- 2 Oz. vegetable shortening shopping list
- 1 Tsp. baking soda shopping list
- 1 Tsp. salt shopping list
- 1 Cup Warm water shopping list
- For the salsa: shopping list
- 1 Cup Diced hass avocado shopping list
- 1 Cup Diced mango shopping list
- 1 Cup Diced onion shopping list
- juice of 1 lime shopping list
- salt to taste shopping list
- For the initial assembly: shopping list
- 2-3 Lb. pork tenderloin shopping list
- 2 Tbsp. olive oil shopping list
- For the final assembly: shopping list
- 1 egg, lightly beaten shopping list
- For serving: shopping list
- 2-3 Cups cooked rice. shopping list
How to make it
- For the chimichurri:
- 1. To make the brine, bring the water to a boil in a small saucepan.
- 2. Add the salt and stir until it dissolves.
- 3. Remove from the heat and allow to cool.
- 4. Mince the garlic very fine.
- 5. Put into a medium bowl.
- 6. Mince the parsley and oregano.
- 7. Add to the garlic, along with the red pepper flakes.
- 8. Whisk in the red wine vinegar.
- 9. Whisk in the olive oil.
- 10. Whisk in the brine.
- 11. Transfer to a jar with a tight-fitting lid.
- 12. Refrigerate over night.
- For the masa:
- 1. Roast the chiles in a dry pan until they become aromatic.
- 2. Bring the beef stock to a boil and remove from the heat.
- 3. Soak the chiles in the stock for 20 minutes.
- 4. Purée the chiles, jalapeños, and garlic in the stock.
- 5. Allow the purée to cool.
- 6. In a mixer, beat the shortening until fluffy and white – about 1 minute.
- 7. Gradually alternate beating small amounts of the masa and then the purée into the shortening until it becomes a moldable dough that will hold its shape. If the masa is still too dry, add some more stock or water just until it reaches the right consistency.
- For the “flour-tortilla” shell:
- 1. Combine all ingredients except the water in a large bowl.
- 2. Stir in the water little by little.
- 3. Knead the mixture until it forms a soft, smooth dough that no longer sticks to your hands.
- 4. Let the dough rest for at least 30 minutes.
- For the salsa:
- Combine all the ingredients together in a bowl.
- Initial assembly:
- 1. Coat the tenderloin in olive oil.
- 2. Brown the entire exterior of the tenderloin.
- 3. Allow the tenderloin to cool.
- 4. Since the chimichurri will be very wet, wring it out, saving the liquid or another recipe (maybe as part of the water for cooking the rice).
- 5. Cover the entire exterior of the tenderloin with the chimichurri.
- 6. Cover one long side of the tenderloin with the masa roja.
- 7. Cover the other long side of the tenderloin with the masa verde.
- 8. Carefully set the prepared tenderloin in the middle of an 18-inch-long sheet of plastic wrap.
- 9. Carefully roll the prepared tenderloin tightly in the plastic wrap.
- 10. Twist the ends of the plastic wrap to seal it completely.
- 11. Refrigerate for 30 minutes.
- Final assembly and cooking:
- 1. Preheat the oven to 400F.
- 2. On a lightly floured surface, roll out the dough to be tortilla thin.
- 3. Remove the tenderloin from the refrigerator.
- 4. Position the tenderloin in the middle of the dough.
- 5. Cut away the plastic wrap, leaving the tenderloin still in the middle of the dough.
- 6. Fold the long sides of the dough inward to overlap just a bit.
- 7. Brush the with egg wash.
- 8. Cut away excess dough from the remaining ends so it won't overlap too much.
- 9. Brush the remaining ends with egg wash.
- 10. Fold the remaining ends over to seal the tenderloin completely.
- 11. Place the tenderloin, seam side down, onto a baking sheet.
- 12. Cut a few slits in the top of the dough as vents.
- 13. Bake until the internal temperature of the tenderloin is at least 140F.
- 14. If, due to the size of the tenderloin, it hasn't reached 140F after 30 minutes, turn the oven down to 350F.
- Serving:
- 1. Allow the tenderloin to rest for at least 10 minutes before slicing.
- 2. Slice the “Wellington” as desired.
- 3. Serve on a bed of rice.
- 4. Top with the salsa.
People Who Like This Dish 4
- CisF Nowhere, Us
- notyourmomma South St. Petersburg, FL
- champagnetime Straits Of Juan De Fuca, WA
- clbacon Birmingham, AL
- labradors Ormond Beach, U.S.A.
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 2
-
All Comments
-
Your Comments