Tuesday, May 3, 2011

Pork Wellington

My goal, for the moment, is to clean out my freezer. Last week I used up all of the frozen chicken. Today I asked myself, what to do with a half used package of puff pastry dough that has been sitting in my freezer for, well I cannot remember how long. Solution. Find a recipe that uses puff pastry dough and have it for dinner. I know it's a little crazy to base a whole meal on puff pastry dough, but this is one time I feel justified in doing so, since I would have had to throw it out soon anyways. So I served it with some seamed rice and called it dinner. Now what to do with an opened bottle of Chardonnay? Humm...

Pork Wellington adapted from a recipe found on raleys.com.


Pork Wellington:

  • 1 lb. unseasoned pork tenderloin

  • 3 tbsp. butter, divided

  • 1 (3-oz.) package mini-portabella mushrooms, stems removed and ground

  • 1 small minced shallot

  • 2 cloves garlic, minced

  • 1 tbsp. dried rosemary

  • Salt and freshly ground pepper to taste

  • 1/2 of a (17.3-oz.) package frozen puff pastry, thawed (1 sheet)

  • 1 egg, beaten

Balsamic Wine Sauce:

  • 1/4 cup plum preserves

  • 1/4 cup white wine(I used Chardonnay)

  • 2 tbsp. Balsamic Vinegar


  • Preheat oven to 400 degrees

  • Rinse pork and pat dry.

  • Cut into 4 equal pieces and pound with a meat mallet to flatten slightly.

  • Melt 1 tbsp. butter in a medium skillet

  • add pork and sear well on both sides.

  • Remove from skillet and set aside.

  • Melt remaining 2 tbsp. butter in the skillet

  • add mushrooms, shallots and garlic and cook over medium heat for 10 minutes, stirring frequently.

  • Continue to cook until all excess liquid has cooked off.

  • Season with rosemary, salt and pepper.

  • Unfold puff pastry and cut into 4 squares.

  • Place equal amounts of the mushroom mixture in the center of each pastry square and top with a piece of pork tenderloin.

  • Brush pastry edges with beaten egg and fold in pastry to enclose pork and mushrooms

  • pinch edges to seal well.

  • Place seam side down on a baking sheet and brush with beaten egg.

  • Bake for about 20 to 25 minutes or until pastry is golden brown.

  • To make Balsamic Wine Sauce, simmer preserves, wine and vinegar in a small saucepan for 5 minutes; let cool slightly. Serve with Wellingtons.

Bon App├ętit


1 comment:

  1. This looks fantastic. I've never used pork for this and now I'm curious to try it. I hope you have a great day. Blessings...Mary


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