Pork Wellington

19:10:00

Pork Wellington 

Guys, if you want something nice, taste for the family or even for a party, this is the great recipe . It's so easy make and everyone loves it. My stepfather (Swiss), made for his birthday. In Switzerland they call Schweinsfilet im Teig . It was so delicious that I should share with you. 

Pork loin, wrapped in prosciutto, herbs and dried tomato and enveloped in puff pastry – easy to make, but will impress your friends or family no end.
Recipe type: Main
Serves: 4
Ingredients
  • 500g/ 1.1lbs Pork tenderloin
  •  Mixed fresh herbs (basil, coriander, parsley....)
  • 1 tbsp Olive oil
  • 75g / 3oz Prosciutto
  • 1 Sheet puff pastry
  • 1 Egg, beaten
Instructions
  1. Start by Trim off all fat and sinew from the tenderloin.
  2. Sear in oil in a large frying pan over medium to high heat until prosciutto is brown and crisp on all sides (about 5 minutes).
  3. Chill thoroughly.
  4. On the top of the pastry add the prosciutto, herbs and dried tomato 
  5. Place tenderloin upside down on the sheet of puff pastry, wrap up and seal with egg wash.
  6. Any excess pastry at the ends can be cut off and made into leaf decorations if you wish.
  7. Brush Wellington with egg wash.
  8. You can now bake at 200°C for 30 - 35 minutes on the bottom shelf of the oven or put back in the fridge for up to 24 hrs covered in cling film.
  9. Allow to rest for 5 minutes before serving.
  10. Serve with a salad in the summer or your favourite vegetables in the winter.

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