Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, pork wellington. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pork Wellington is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Pork Wellington is something which I have loved my whole life. They are fine and they look fantastic.
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. A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce.
To begin with this particular recipe, we must first prepare a few ingredients. You can have pork wellington using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Pork Wellington:
- Prepare Pork tenderloin
- Take 250 gr crimini mushrooms
- Make ready 2 cloves garlic
- Get 5 sprigs thyme
- Make ready 1 apple
- Take Puff pastry
- Get 4 slices prosciutto
- Prepare 2 tsp yellow mustard
- Prepare 1 tsp honey
- Get 1 egg
Pork Wellington, Spicy Pork Wellington, Pork Wellington Duxelle. Pork Wellington recipe - here's an easy recipe (you can make it ahead too), what to serve with both Pork Wellington - This is a cheap and easy spinoff of the classic Beef Wellington, but it is super tasty. 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.
Steps 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.
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. 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. Brush the entire Wellington with the beaten egg. Remove the cling film and place.
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