Pork Wellington

Pork Wellington

Here’s a great way to feed a lot of people on a budget…

I found a small Pork Tenderloin on sale (only $4.50!!) and it inspired me to make a Pork Wellington, very much like beef wellington but a LOT cheaper…

1/4 lb. of Bacon, chopped

1 medium Onion, finely diced

2 cloves of Garlic, minced

1 Pork Tenderloin

Salt, Pepper, Wasabi paste (or Horseradish)  1 Gerkin Pickle, chopped and Oil for frying

1 batch double-crust Pastry with Egg-Wash

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Start by browning the bacon.

Once crisp remove from the pan and set aside.  Now brown the pork in the bacon fat, turning often.

Once browned push aside and add the onion, garlic, (maybe a little butter if there’s not enough fat)and cook until caramelised.

Continue cooking the pork until almost done…I used a meat thermometer and got it up to about 160.

 

At this point, stir together the onions, garlic, bacon, pickle and seasonings and refrigerate.

There are SO MANY variations on the fillings for this…most common is a mushroom base but I think Bacon Marmalade would be good!  (i’ll post that recipe one day or you can buy it as a ‘President’s Choice’ item)

Cool the pork and refrigerate it while you are rolling out your Pastry.  Please refer to the Pastry Recipe I have posted on my blog…or you can use your own pastry….Roll out and cut(with a VERY sharp Knife) a rectangle large enough to wrap the roast leaving a little to overlap on all sides.

Place the cooled roast in the middle of the sheet of pastry, top with bacon mixture and roll up.  Seal the top and ends with egg-wash.

Score the top in any simple pattern you like…(knife MUST be very sharp) 

Brush on Egg-Wash… 

Place on baking sheet and decorate. 

I used the left over pastry and cut some very simple shapes..if you have a small sharp cookie cutter you could use that too.

Carefully brush the shapes and stick them to the top of your Wellington…Brush more Egg-Wash onto the top of the shapes.

I sprinkled the top of mine with coarse salt

Bake in a pre-heated oven at 375 for about 25-30 minutes or until the pastry is golden brown. 

 I served mine with a Peppercorn Gravy I made with a bit of the bacon & onion

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Tags: Bacon, beef wellington, Egg wash, Garlic, Pastry, Pork, Pork Tenderloin, tenderloin, wellington