An Amazing Pork Wellington Dinner
I love food and am always keeping an eye out for something exciting and different. I had seen recipes for Beef Wellington and had always wanted to try it, but is a bit more expensive than I was willing to work with. So, I thought I could possibly make an amazing pork dinner by changing the meat and making pork wellington.
Beef Wellington calls for filet steak (a whole tenderloin cut) and some other expensive ingredients, such foie gras. The meat is covered with puff pastry and baked. The pastry keeps the meat moist and adds a nice crispy crust.
Pork loin is way less expensive, but still very tender and juicy. Here is my take on Pork Wellington. It is basically my version of several recipes that I had seen.
1 Pork Tenderloin (usually comes vacuum sealed in a marinade, try to find one without the marinade. It doesn’t need to taste like teriyaki or whatever flavors they infuse with the meat.)
3 to 5oz Prosciutto (enough to wrap the entire tenderloin)
Handful of Spinach
6.5oz Garlic and Herb Allouete Cheese
1 Sheet of Frozen Puff Pastry (thawed)
Handful of Flour
Preheat the oven to 400ºF.
Trim the silverskin (thin skin around the meat, it may come already trimmed) and butterfly (slice the tenderloin lengthwise, but not all the way through so it opens like a book.)
Spread cheese onto the tenderloin as if you were making a sandwich. Place handful of spinach on top. Season with salt and pepper. Fold to make a pork, cheese, and spinach hoagie type of thing.
Next is to wrap the tenderloin with the prosciutto. Set aside.
Whisk egg in a bowl.
Dust clean countertop with flour and roll out puff pastry to about 12 inches square. Place the tenderloin in the center of the pastry and wrap like burrito. Fold over the section closest to you. Brush on some of the whisked egg onto the edges and where the pastry will be touching. This will act as a sort of glue. Then fold over the sides and roll over to complete the wrapping.
With the seam of your pork burrito on the bottom, make some thin cuts with a knife to create hash marks on the top. Brush the top with the egg wash. Place in oven for 30 minutes or until internal temperature reaches 145°F.
When done, remove from oven, cover lightly with foil and let rest for 10 of 15 minutes before serving.