Recipe

Pork Wellingtons With Apple-sage Sauce Recipe

Add Step-by-Step Photos	Chef2 / All my dishes 6 months, 3 weeks ago holiday favorite Prep:15m Cook:60m Servings:6	Chef2
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Ingredients

Attached is a picture of the Pork Wellington Rick made for our New Year's Eve party a few years ago. Here is his recipe:

from my friend Mary

PORK WELLINGTONS WITH APPLE-SAGE SAUCE

Makes 4 to 6 servings

Total Time: About 1 hour + chilling

Prepare and stuff:

2 pork tenderloins (6 to 8 oz each)

4 oz. Boursin cheese

Directions

Prepare tenderloins, trimming all silverskin and the thin tail at the end (reserve tail end for another use). Butterfly them for stuffing, making a 1” deep incision down the length of each – do not cut all the way through. Stuff each tenderloin with half the Boursin.

Roll tenderloins in prosciutto (6 ounces, 3 oz per tenderloin). To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in 1 tbsp olive oil in a large skillet over medium-high heat until

proscuitto is brown and crisp on all sides, 5 to 8 minutes. Chill thoroughly.

http://p208.ezboard.com/bvernalalisasrecipeboard

Thaw two sheets puff pastry and roll each to a 16” x 12” rectangle. Wrap pork and transfer to a parchment-lined baking sheet.

Brush Wellingtons with 1 beaten egg/1 Tbsp water mixture. Then decorate with pastry vines and cutouts (leaves/stems). Cover with plastic; chill 1 hour or up to 24 hours.

Preheat oven to 400º with rack in lower third. Brush with more egg wash for good browning.

Bake tenderloins 30 to 35 minutes or until golden, to about 170º F. Let rest 5 minutes before slicing. To serve, trim off the ends (they’re doughy), then slice into 1 1/2” thick pieces, allowing 2-3 per person. Serve with Apple Sage Sauce.

APPLE-SAGE SAUCE

Makes about 1 cup

Total Time 30 to 40 minutes

Saute in 1 tbsp unsalted butter, ½ cup yellow onion, chopped, ¼ cup carrot, chopped, ¼ cup celery, chopped, 1 Tbsp tomato paste and 2 bays leaves. Saute until soft, about 5 minutes.

Deglaze with ¼ cup apple juice and ¼ cup dry white wine, scraping bits from the bottom of the pan. Simmer until reduced, 5 minutes.

Add 3 cups low-sodium beef broth; simmer 8 to 10 minutes, then strain. (Sauce may be made ahead to this point and chilled). Return broth to a clean pan and bring to a boil over high heat.

Combine 2 tsp cornstarch in 1 Tbsp water in a small bowl, smashing lumps with your fingers. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened. (I found this to be a little thin, perhaps a little more cornstarch)

Finish sauce with 1 Tbsp apple jelly and 1 Tbsp truffle butter, optional (if unavailable, substitute with 1 Tbsp unsalted butter). Season with 2 tsp minced fresh sage and salt and pepper to taste, then serve with the Wellington.

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Comments

grizzlybear 6 months, 3 weeks ago said:
Chef2 looking foward to trying this i make one simillar I use Buffalo.......BUT the sauce is interesting gonna play with it a little.......will let ya know how it goes ...you have a lovely day

Griz

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