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Pork Wellington

Cooking Time: >1 hr
Dish Type: Pie & Pastry
Occasion: Christmas
Special Diets: Low Fat
Cuisine: European
Cut:Tenderloin
Celebrity:Manu Feildel
Blogger: No
Ingredients

1 pork tenderloin
3 tbsp olive oil x 2
250g button mushrooms
80g butter
3 sprigs fresh thyme
100ml dry white wine x 2
1 small onion, chopped
3 garlic cloves, finely chopped
100 dry cranberries
100 dry apricots, roughly chopped
8 leaves sage, chiffonade
300ml water
1 tbsp apricot jam
6 thin slices prosciutto
1 pack “Carême” puff pastry
A little flour, for dusting
2 egg yolks beaten with 1 tsp of water
 


Directions
  1. Preheat the oven to 220 °C.
  2. Sit the pork fillet on a chopping board, cut the tail end off and reserve, then brush the fillet with 1 tbsp olive oil and season with pepper, then pan seared until golden all around, remove from the pan to cool, then chill in the fridge for about 10 mins.
  3. While the pork is cooling, chop the mushrooms as finely as possible so they have the texture of coarse breadcrumbs. You can use a food processor to do this, but make sure you pulse-chop the mushrooms so they don’t become a wet paste.
  4. Heat 2 tbsp of the olive oil and 50g butter in a large pan and fry the mushrooms on a medium heat, with the sprigs of fresh thyme, for about 10 mins stirring often, until you have a softened mixture. Season the mushroom mixture, pour over 100ml dry white wine and cook for about 10 mins until all the wine has been absorbed. The mixture should hold its shape when stirred. Remove the mushroom duxelle from the pan to cool and discard the thyme.
  5. For the apricot stuffing, drizzle 3 tbsp olive oil and 30g butter in a saucepan over medium heat, add the onions and cook for 2 minutes, then add the garlic cook for a minutes the add the apricots, cranberries, sage and cook for 3 minutes, then deglaze with 100ml of wine cook until reduce then add the water and cook until jammy, finish with the apricot jam, salt and pepper, set in the fridge to cool.
  6. With the help of a sharpening steel create a hole through the length of the pork fillet and when the apricot mixture is cold, stuff the pork with the help of a piping bag, reserve.
  7. In the meantime overlap two pieces of cling film over a large chopping board. Lay 6 slices prosciutto on the cling film, slightly overlapping. Spread the duxelles over the prosciutto and then sit the fillet on it. Use the cling film’s edges to draw the prosciutto around the fillet and then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill the fillet while you roll out the pastry.
  8. Place the rolled out pastry on a non-stick baking sheet, unravel the fillet from the cling film and sit it in the center of the pastry. Beat the 2 egg yolks with 1 tsp water and brush the pastry’s edges, and wrap the fillet in the pastry and tuck in the sides. Glaze all over with more egg yolk and, using the back of a knife, mark the Wellington with long diagonal lines taking care not to cut into the pastry. Chill for at least 30 mins and up to 24 hrs.
  9. Place in oven to 220°C and cook until golden and crisp – 30 mins for medium. Allow to stand for 10 mins before serving in thick slices.

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