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
- Start by Trim off all fat and sinew from the tenderloin.
- 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).
- Chill thoroughly.
- On the top of the pastry add the prosciutto, herbs and dried tomato
- Place tenderloin upside down on the sheet of puff pastry, wrap up and seal with egg wash.
- Any excess pastry at the ends can be cut off and made into leaf decorations if you wish.
- Brush Wellington with egg wash.
- 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.
- Allow to rest for 5 minutes before serving.
- Serve with a salad in the summer or your favourite vegetables in the winter.
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