Pork Wellington

  • Difficulty: Difficult
  • one hour and 5 minutes
  • 4 servings

This is decadence on a plate! Meaty and flaky decadence! Welcome to a hearty twist on Beef Wellington, where we replace the foie gras and beef with a savory mushroom mixture and pork. And because we can, we spike the former with chili, turmeric, ginger, and oregano.

Ingredients Needed for Pork Wellington

3 tablespoons of vegetable oil
1 ½ pounds of pork tenderloin
7 ounces of mushroom
1 medium onion, minced
1 teaspoon dried oregano
1 teaspoon ginger, shredded
2 teaspoons of turmeric
salt
pepper
1 teaspoon red chili paste
1 puff pastry sheet
1 ounce feta cheese, crumbled
1 tablespoon fresh basil leaves
1 yolk, whisked

How to Cook Pork Wellington

  1. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
  2. Add the pork tenderloin. Fry it for 1 – 2 minutes on each side. Remove from heat.
  3. Add the mushrooms to the blender and blend them.
  4. Heat the remaining oil in a skillet over low heat, then add the mushrooms. Keep adding the onion, dried oregano, ginger, and turmeric, season with salt and pepper, then stir all in.
  5. Cook and stir for 1 – 2 minutes, then add the chili paste. Stir it in. Remove from heat.
  6. Trim the pastry sheet so that you’re left with a pastry disc. Transfer the mushroom mixture on it and spread it over its center.
  7. Top with the crumbled feta, basil leaves, and finally, the seared tenderloin. Fold the pastry sheet edges over this filling to wrap it completely.
  8. Transfer the wrap to a roomy baking dish, coat it with whisked yolk and score it. Bake for 40 minutes at 360⁰F/180⁰C.

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