Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pork wellington. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Pork Wellington is the best baked pork tenderloin recipe. Want to learn how to make pork tenderloin wrapped in prosciutto, mushrooms, and puff pastry? Trim the pork tenderloin of any excess fat and silver skin.
Pork Wellington is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Pork Wellington is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook pork wellington using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Pork Wellington:
- Prepare Pork tenderloin
- Make ready 250 gr crimini mushrooms
- Get 2 cloves garlic
- Get 5 sprigs thyme
- Prepare 1 apple
- Take Puff pastry
- Get 4 slices prosciutto
- Make ready 2 tsp yellow mustard
- Take 1 tsp honey
- Make ready 1 egg
Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package. Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper. Community content is available under CC-BY-SA unless otherwise noted.
Instructions to make Pork Wellington:
- Blitz the mushrooms and apples in a food processor. Add the thyme and crushed garlic.
- Cook the mushroom mixture till dry, approximately 15 minutes on medium heat, stirring regularly. And set aside.
- Season the pork tenderloin with salt and pepper. Preheat a pan on high heat, and brown on all sides.
- Lay out the puff pastry, shingle on a layer of prosciutto. On top of that spread out the mushroom mixture.
- Mix the honey and mustard and spread it out over the pork tenderloin. Place the tenderloin on the pastry, en roll it up tightly. Trim excess and ensure a tight seal. Wrap up in plastic wrap and refrigerate for at least one hour and up to two days.
- Preheat the oven to 220 celcius. Unwrap the package, score it and give it an eggwash. While still cold, place in the center of the oven for 25 minutes, or untill the pastry is cooked.
- Rest the meat for 3 to 5 minutes and slice 2 to 3 cm thick slices and serve with sides.
This Pork and Chestnut Wellington is a good alternative substituting pork fillet (tenderloin) for the beef fillet. Pork fillet is the long thin part of the loin muscle found on the inside of the ribcage and runs. View top rated Pork wellington recipes with ratings and reviews. Christmas Pork Wellington Wrapped In Foie Gras and Mushrooms, Pork Wellington, Pork Wellington, etc. Place the pork in the middle of the sheet and pack with the cheese mixture.
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