This gorgeous Pork Wellington dish makes for a fantastic change to your Sunday lunch. It is so easy to make and absolutely bursting with flavour. It can easily be prepared ahead and ready for placing in the oven at a time to suit your busy schedule.
Serve your Pork Wellington with some of your favourite vegetables and a lovely gravy and you will not regret it.
Pork Wellington
Course: Main Course, MeatCuisine: British4
servings30
minutes40
minutesThis gorgeous Pork Wellington dish makes for a fantastic change to your Sunday lunch. It is so easy to make and can be prepared ahead and ready for placing in the oven at a time to suit your busy schedule.
Ingredients
500g-600g Pork Loin
200g mushrooms (finely chopped)
1 small onion (finely chopped)
Olive oil
Knob of butter
Thyme
Rosemary
Salt
Freshly ground black pepper
1 Sheet of ready rolled ruff pastry
5 Slices of prosciutto ham
1 Medium egg (beaten)
Directions
- Pre-heat your oven to 220˚C (200˚C fan) / Gas Mark 7
- Add olive oil, thyme, rosemary, garlic, chilli, salt and pepper to a slalom mixing bowl then rub the mixture all over your pork tenderloin and set aside.
- Add some olive oil and a knob of butter to a medium hot skillet or frying pan, add the chopped onions and sauté for a few minutes. Add the chopped mushrooms and continue to fry until all the moisture has gone and and the mixture is starting to brown.
- Remove the mushroom mixture to a bowl and set aside to cool. Return the pan to the heat and add the tenderloin to the pan and brown on all sides to seal the meat.
- Roll out the pastry making sure that it is long enough to cover the whole pork tenderloin. Place the 6 slices of prosciutto onto the pastry leaving a 1 inch margin and brush with beaten egg all the way around to seal the pastry when rolled up.
- Spread the ham with a light coating of Dijon Mustard and then the mushroom mixture to create a bed to sit your pork tenderloin. Roll the tenderloin up with the pastry sealing the edges with beaten egg.
- Place the pork wellington, seam side down onto a pre lined or greased and floured baking tray, brush the pastry all over withy the remaining beaten egg and cut a couple of holes in the top of the pastry with a sharp knife to allow steam to escape during the cooking process.
- Place in the oven for 30-35 minutes until fully cooked through then remove from the oven and allow to rest for a few minutes to help the meat to relax and serve with a few of your favourite vegetables.
