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Home Sweet Potato Soup

Latin-american Pork Wellington Recipe

Ingredients

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.

Reviews & Comments 2

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  • CisF 11 years ago
    This needs a picture!!
    Was this review helpful? Yes Flag
  • champagnetime 12 years ago
    I'll have to plan an entire day's cooking for this one, but it sure sounds good!!
    Was this review helpful? Yes Flag

The Cook

labradors Ormond Beach, U.S.A.

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