"I'm not a chef; I just cook." - Rachael Ray



Thursday, January 28, 2010

Pork-Wellington

 


Love tender meet and puff pastry?  Then take a pork tenderloin, wrap it in prosciutto ham, mushrooms, and a puff pastry!  It is just as tender and tasty as its cousin, Beef-Wellington.



Recipe for Pork-Wellington - First dry and season the pork tenderloin, keeping it simple with salt, pepper, and olive oil.  Sear the tenderloin on the grill or on the stove for simplicity.  This takes 3 minutes for each side.
Once this is done you can further season the beef with herbs like thyme, English mustard, anything you want.  Next prepare the mushrooms.  Puree or finely chop ~3 cups worth of mushrooms.  Next, cook the puree to get the water out, this takes about 8-10 minutes on medium-low heat.  The mushrooms give flavor and also help keep the puff pastry from getting soggy.
Now assemble the Wellington.  Take a defrosted puff pastry and roll it out somewhat.  You want it big enough to surround the tenderloin and not too thin.  Line the puff pastry with prosciutto ham, or another type ham of your choice. Then spread the cooked mushroom puree on the ham.  Place the tenderloin in the middle then egg wash the edges and wrap.  Egg wash the outside and chill in the refrigerator for twenty minutes.          
Lastly, place the Wellington in a 400° oven for 25 to 30 minutes.

Here is a video to show you all these steps.

29 comments:

  1. Looks delicious, T! I'll skip the video...he is like nails on a chalkboard to me, LOL..but the recipe sounds wonderful!
    Have a great weekend!

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  2. I think I'd love this pork version of Wellington with prosciutto even better than with beef. You've plated it beautifully!

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  3. Bandwith, this is genius! I've never had Pork Wellington, but the combo of the mushroom sauce and the proscuitto sounds so good. I might even give up my quasi-vegetarian status to eat something this good! I know my husband would like it. Thanks for the link to the tutorial, too.

    Happy Foodie Friday...

    XO,

    Sheila :-)

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  4. I agree with Susan, I would adore this version!

    Terrific photo, and thank you for sharing. (And for the video ~ I actually like Gordon Ramsay!)

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  5. Tyler-I would love this, but the men in my family are another story. Last time I made beef Wellington for a special occasion, they asked me what my point was with the pastry :) It seems they prefer their meat naked! Love it on the bed of potatoes!

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  6. Never even thought of trying pork...and I bet that prosciutto would put it over the top. Nice spin on a classic...

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  7. Excellent idea! We did pork tenderloin on the blog this week too-it's such a versatile, wonderful piece of meat. I will be trying this one. Thank you!
    xoxo Pattie

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  8. This looks really good and I've not had a pork tenderloin in a long time.

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  9. What a great idea! Elegant but not too complicated. This sounds good for a cold, snowy day...just what we have here in NW Arkansas!

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  10. Looks wonderful! I'm definitely trying this.

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  11. It looks good and such an elegant dish to serve. Thanks!

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  12. This sounds so good and I love pork. I want to try this for my next family dinner! Thanks for the tutorial!

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  13. you did a gorgeous job with this, i always use the baguette, time to break those chains and give this a go. beautiful presentation too~

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  14. Oh Tyler ... what a wonderful switch from beef to pork. Definitely a must for this household!

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  15. Great version... love the pork!
    Great photos too.

    :)
    ButterYum

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  16. Never had it made with pork. Looks and sounds yummy.

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  17. Your version of Wellington sounds and looks delicious Tyler, hubby loves pork tenderlion. your instructions together with GR's video have convinced my to try (what I find a tricky dish)another go. perfect for valentines.
    I love watching GR put together these dishes in this way, quick, simple and to the point.

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  18. I have done a few variations on this myself.
    You can make a few of them and pop them in the freezer. They make a nice gift for someone who has had a busy week too.

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  19. Tyler, this a a great idea. It looks delicious. We'll try this soon. Have a great Foodie Friday.

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  20. This looks sooooo good! I can't wait to try this version. Yum!

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  21. I have made this before with dijon mustard and puff pastry. I think yours sounds better.

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  22. Hey, Bandy. I ate the last cannoli. Sorry! I am making brownies tomorrow.
    XX00

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  23. This is one I am definitely going to try. My family loves pork tenderloin, and this combinations sounds like perfection.

    Thanks for sharing.

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  24. This is a delicious Wellington that you had made. Looks delicious and chic.

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  25. Thank you..My husband makes his prosciutto,this will be great!

    Thank Jain..I followed her lead:)

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  26. Great idea! I do it tomorrow for lunch time!!!!

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  27. Quite certain my husband would love this dish.

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