Pork Wellington
From linspj 15 years agoIngredients
- TENDERLOINS shopping list
- 2 pork tenderloins (6-8 oz each) shopping list
- 2 sheets of frozen puffed pastry, thawed shopping list
- 4 oz. boursin cheese shopping list
- 6 oz prosciutto shopping list
- 1 Tbsp. olive oil shopping list
- 1 egg shopping list
- 1 Tbsp. water shopping list
- applE SAGE SAUCE shopping list
- 2 Tbsp unsalted butter shopping list
- ½ cup yellow onion, chopped shopping list
- ¼ cup carrot, chopped shopping list
- ¼ cup celery, chopped shopping list
- 1 Tbsp tomato paste shopping list
- 2 bay leaves shopping list
- ¼ cup apple juice or cider shopping list
- ¼ cup dry white wine shopping list
- 3 cups low-sodium beef broth shopping list
- 2 Tbsp cold water shopping list
- 2 tsp. cornstarch shopping list
- 1 Tbsp apple jelly shopping list
- 2 tsp. Minced fresh sage shopping list
- salt and pepper shopping list
How to make it
- Butterfly the tenderloins (do not cut all the way through) and spread the Boursin cheese in the middle.
- Roll tenderloins in 6 oz prosciutto:For this step, 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. Make sure that the cut side of the pork is up after rolling. Repeat with 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 (5-8 minutes).
- Chill thoroughly.
- Take 1 sheet of frozen puffed pastry, thawed, and trim off 1/3 of the sheet.
- Roll the larger half to a 16 x 12 rectangle.
- Wrap pork and transfer to a parchment lined baking sheet.
- Repeat with second tenderloin.
- Brush Wellingtons with 1 egg beaten with 1 Tbsp. water .
- Take remaining trimmed pieces and cut out small leaves and roll some into long vines.
- Decorate the top of each Wellington.
- Chill.
- Preheat oven to 400 degrees, with rack in lower third.
- Brush with more egg wash for good browning.
- Bake tenderloins for 30-35 minutes or until pastry is golden.
- Let rest 5 minutes before slicing. T
- o serve, trim off ends as they will be doughy.
- Slice into 2” thick pieces.
- Serve with Apple sage sauce.
- APPLE SAGE SAUCE:
- Saute in 1 Tbsp unsalted butter until vegetables are soft:
- ½ cup yellow onion, chopped
- ¼ cup carrot, chopped
- ¼ cup celery, chopped
- 1 Tbsp tomato paste
- 2 bay leaves
- Deglaze, scraping bits from bottom of pan with:
- ¼ cup apple juice or cider
- ¼ cup dry white wine
- Simmer until reduced, about 5 minutes
- Add and simmer 8-10 minutes 3 cups low-sodium beef broth
- Strain and return broth to a clean pan.
- Bring to a boil over high heat.
- Combine 2 Tbsp cold water and 2 tsp. Cornstarch in a small bowl. Smash out lumps.
- Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened.
- Finish sauce with 1 Tbsp apple jelly, 1 Tbsp unsalted butter, 2 tsp. minced fresh sage and salt and pepper to taste.
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