Recipe

Pork Wellington Recipe


Pork Wellington Recipe Linspj / All my dishes
1 year, 1 month ago
This makes a gorgeous presentation. I got this out of a magazine a few years ago and it continues to impress! Plus, it tastes incredible.
Prep:60m Cook:60m Servings:8

Linspj

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Ingredients
  • TENDERLOINS
  • 2 pork tenderloins (6-8 oz each)
  • 2 sheets of frozen puffed pastry, thawed
  • 4 oz. Boursin cheese
  • 6 oz prosciutto
  • 1 Tbsp. Olive oil
  • 1 egg
  • 1 Tbsp. water
  • APPLE SAGE SAUCE
  • 2 Tbsp unsalted butter
  • ½ cup yellow onion, chopped
  • ¼ cup carrot, chopped
  • ¼ cup celery, chopped
  • 1 Tbsp tomato paste
  • 2 bay leaves
  • ¼ cup apple juice or cider
  • ¼ cup dry white wine
  • 3 cups low-sodium beef broth
  • 2 Tbsp cold water
  • 2 tsp. Cornstarch
  • 1 Tbsp apple jelly
  • 2 tsp. Minced fresh sage
  • salt and pepper

Directions
  1. Butterfly the tenderloins (do not cut all the way through) and spread the Boursin cheese in the middle.
  2. Roll tenderloins in 6 oz prosciutto:For this step, lay half the prosciutto slices in a single layer, overlapping them slightly.
  3. 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.
  4. 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).
  5. Chill thoroughly.
  6. Take 1 sheet of frozen puffed pastry, thawed, and trim off 1/3 of the sheet.
  7. Roll the larger half to a 16 x 12 rectangle.
  8. Wrap pork and transfer to a parchment lined baking sheet.
  9. Repeat with second tenderloin.
  10. Brush Wellingtons with 1 egg beaten with 1 Tbsp. water .
  11. Take remaining trimmed pieces and cut out small leaves and roll some into long vines.
  12. Decorate the top of each Wellington.
  13. Chill.
  14. Preheat oven to 400 degrees, with rack in lower third.
  15. Brush with more egg wash for good browning.
  16. Bake tenderloins for 30-35 minutes or until pastry is golden.
  17. Let rest 5 minutes before slicing. T
  18. o serve, trim off ends as they will be doughy.
  19. Slice into 2” thick pieces.
  20. Serve with Apple sage sauce.
  21. APPLE SAGE SAUCE:
  22. Saute in 1 Tbsp unsalted butter until vegetables are soft:
  23. ½ cup yellow onion, chopped
  24. ¼ cup carrot, chopped
  25. ¼ cup celery, chopped
  26. 1 Tbsp tomato paste
  27. 2 bay leaves
  28. Deglaze, scraping bits from bottom of pan with:
  29. ¼ cup apple juice or cider
  30. ¼ cup dry white wine
  31. Simmer until reduced, about 5 minutes
  32. Add and simmer 8-10 minutes 3 cups low-sodium beef broth
  33. Strain and return broth to a clean pan.
  34. Bring to a boil over high heat.
  35. Combine 2 Tbsp cold water and 2 tsp. Cornstarch in a small bowl. Smash out lumps.
  36. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened.
  37. 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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Comments

chefelaine 1 year, 1 month ago said:
SUPERB!!!! HIGH FIVE :+D

22566 1 year, 1 month ago said:
Exquisitely Exceptional!!!

Thank-you

Kind Regards

sallykd 1 year, 1 month ago said:
This sounds fab! great idea


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