{"id":4966,"date":"2024-03-06T15:55:05","date_gmt":"2024-03-06T15:55:05","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=4966"},"modified":"2024-03-06T15:55:08","modified_gmt":"2024-03-06T15:55:08","slug":"pork-wellington","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/pork-wellington\/","title":{"rendered":"Pork Wellington"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Pork Wellington<\/span><\/h2>\n
<\/div>\n
Juicy, perfectly cooked pork tenderloin, wrapped in prosciutto, mushrooms and buttery puff pastry. This is truly the Perfect Pork Wellington, my dinner party secret weapon. Better yet, it is even easier to make than it looks!<\/span><\/div>\n
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Prep Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Jay Wadams – Days of Jay<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For the tenderloin:<\/span><\/h4>
  • 1<\/span> lb<\/span> pork tenderloin<\/span><\/li>
  • 1<\/span> Tbsp<\/span> vegetable oil<\/span><\/li>
  • 2<\/span> Tbsp<\/span> butter<\/span><\/li>
  • \u00bd<\/span> lb<\/span> mushrooms<\/span> diced<\/span><\/li>
  • 1<\/span> red onion<\/span> finely diced<\/span><\/li>
  • small<\/span> bunch fresh thyme<\/span> leaves only<\/span><\/li>
  • 4<\/span> Tbsp<\/span> white wine<\/span><\/li>
  • \u00bd<\/span> lb<\/span> puff pastry<\/span><\/li>
  • 6<\/span> slices<\/span> prosciutto or Parma ham<\/span><\/li>
  • 1<\/span> Tbsp<\/span> mustard<\/span><\/li>
  • small<\/span> bunch fresh sage<\/span> leaves chopped<\/span><\/li>
  • 1<\/span> egg<\/span> beaten<\/span><\/li>
  • sea salt and black pepper<\/span><\/li><\/ul><\/div>

    <\/span>For the creamy mustard sauce:<\/span><\/h4>
    • 2<\/span> Tbsp<\/span> butter<\/span><\/li>
    • 1<\/span> onion<\/span> very finely diced<\/span><\/li>
    • 2<\/span> Tbsp<\/span> mustard<\/span><\/li>
    • \u00bd<\/span> cup<\/span> chicken stock<\/span><\/li>
    • \u00bd<\/span> cup<\/span> white wine<\/span><\/li>
    • 4<\/span> Tbsp<\/span> whipping cream<\/span><\/li>
    • 1<\/span> tsp<\/span> dried thyme<\/span><\/li>
    • sea salt and black pepper<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • SEAR THE MEAT:<\/strong> Heat the oven to 220\u00b0C \/ 425\u00b0F \/ Gas 7. Remove any silver skin from the tenderloin and trim off any thin end. Season the tenderloin well on all sides with salt and pepper, then heat the oil in a large frying pan until very hot. Sear the pork on all sides, then remove from the pan and set aside.<\/span><\/div><\/li>
      • SAUT\u00c9 THE VEGETABLES:<\/strong> Turn the heat to medium and melt the butter in the frying pan. Cook the mushrooms, onion and thyme until softened and golden brown, around 8 minutes. Season with salt and pepper, then deglaze the pan with the white wine, scraping up any browned on flavour from the pan with a wooden spatula. Cook until the liquid has evaporated, then remove from the heat and set aside to cool.<\/span><\/div><\/li>
      • ROLL AND WRAP IN PASTRY:<\/strong> Roll out the pastry to an approx 30cmx30cm square, then lay the slices of prosciutto on top, slightly overlapping. Brush with the mustard, sprinkle with the sage leaves, then spread the mushroom and onion mixture evenly over the prosciutto. Place the pork on top of the mushrooms, then roll up the pastry, tucking the ends underneath.<\/span><\/div><\/li>
      • DECORATE AND GLAZE:<\/strong> Transfer to an oven tray lined with baking paper, decorate with any pastry offcuts if you like, then brush well with the beaten egg.<\/span><\/div><\/li>
      • COOK THE PORK WELLINGTON:<\/strong> Bake in the preheated oven for 30-35 minutes until golden brown (see note).<\/span><\/div><\/li>
      • MAKE THE SAUCE:<\/strong> While the pork wellington is cooking, prepare the sauce. Heat the butter in the same frying pan that you used for the mushrooms until melted. Gently cook the onion for 5 minutes until softened, but not browned.<\/span><\/div><\/li>
      • REDUCE THE SAUCE:<\/strong> Stir in the mustard and cook for 1 minute, then pour in the chicken stock and white wine. Bring to a simmer, stirring, then stir through the cream and thyme. Cook for 5 minutes until thickened slightly, then season to taste with salt and pepper. Remove from the heat, cover and keep warm.<\/span><\/div><\/li>
      • SLICE AND SERVE:<\/strong> When the pork is cooked, remove from the oven and allow to rest for 5 minutes before cutting with a serrated knife and serving. Serve with green beans and the creamy mustard sauce.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        How long you cook the pork depends on how you would like the pork done. 30 minutes should give you a lovely rosy pink medium-rare, which is now accepted to be safe for pork (internal temperature of 145\u00b0F as measured with a food thermometer). If you have any concerns, or simply prefer your meat a little well done, you can cook a little longer, or until the internal temperature reads 71\u00b0C \/ 160\u00b0 F on a digital thermometer.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":4963,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[618,366,136,697],"tags":[],"class_list":["post-4966","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baked","category-british","category-entree","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/03\/Perfect-Pork-Wellington-26.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4966","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=4966"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4966\/revisions"}],"predecessor-version":[{"id":4967,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/4966\/revisions\/4967"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/4963"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=4966"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=4966"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=4966"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}