Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, pork wellington. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Pork Wellington is one of the most favored of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Pork Wellington is something which I have loved my entire life.
Trim the pork tenderloin of any excess fat and silver skin. Pork Wellington is the best baked pork tenderloin recipe. Want to learn how to make pork tenderloin wrapped in prosciutto, mushrooms, and puff pastry?
To begin with this particular recipe, we have to 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
- Get 2 cloves garlic
- Take 5 sprigs thyme
- Make ready 1 apple
- Make ready Puff pastry
- Get 4 slices prosciutto
- Prepare 2 tsp yellow mustard
- Make ready 1 tsp honey
- Get 1 egg
Beef Wellington is my absolute favorite dish, but when I went home for a visit, a dear friend made this for us (and he is the one who got me addicted to Beef. This meal is a simple and nutritious way for kids to eat their vegetables. With the tender crust and tasty cheese, it's a real hit with everyone who samples it. The Pork Wellington recipe out of our category Puff Pastry!
Instructions 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.
Pork and mushroom Wellington with mustard béchamelKitchen Stories. Download Pork wellington stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Frankie turns a traditional beef dish on its head. Pork tenderloin (not pork loin — the diameter is much smaller, ensuring cooked-through pork by the time pastry is cooked.) A twist on the classic beef Wellington, this dish swaps in pork tenderloin for the beef, while a savory sauté of fennel and apples stands in for the mushroom duxelles. View top rated Pork wellington recipes with ratings and reviews.
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