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Pork Wellington

Updated on July 19, 2013
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An appetizing main dish that can be served with a variety of side dishes to satisfy any event. Pork Wellingtons are beautifully displayed with their golden brown crust and decorative pastry shapes placed on top. Serve with Roasted Mushroom Sauce, Au Jus, or Pork gravy.


Cook Time

Prep time: 2 hours 30 min
Cook time: 1 hour
Ready in: 3 hours 30 min
Yields: 8 Servings

Ingredients

  • 2 (1-1/2 lb each) Pork Tenderloins
  • 8 slices Bacon
  • 1 clove Fresh Garlic, minced
  • 2 c Yellow Onion, diced
  • 1/2 Tsp Crushed Red Pepper Flakes
  • 6 oz Baby Spinach
  • 17 oz Frozen Puff Pastry, thawed
  • 2/3 c (3 oz) Goat Cheese, divided
  • 2 Eggs
  • 3 Tbs EVOO (Extra Virgin Olive Oil)
  • Salt
  • Pepper
  1. Carefully remove the white membrane from each tenderloin.
  2. Slice each tenderloin into 4 (5-6 oz) medallions. Season with salt and pepper.
  3. Sear pork medallions in 1 Tbs EVOO (Extra Virgin Olive Oil) in non-stick skillet on medium-high heat 5 minutes on each side. Place on a plate and let sit about 30 minutes until completely cool.
  4. Saute bacon, drain, then place on paper towels to remove excess grease. Let cool then cut each slice in half.
  5. Saute garlic, onions and red pepper flakes in 2 Tbs EVOO (Extra Virgin Olive Oil) until onion is slightly browned. Add spinach, toss to coat, season with salt. Drain spinach mixture in a sieve and press with a spoon to remove liquids until dry, chop spinach and cool completely.
  6. Thaw puff pastry sheets according to package directions. Trim off 2" wide strip from 1 side of a pastry sheet and reserve for garnishing.
  7. Roll out remaining pastry on a floured surface to a 12" square, then cut into four 4" squares. Repeat rolling and cutting with second pastry sheet.
  8. Assemble Wellingtons by first laying a slice of bacon on each pastry square, then top with a pork medallion. Top pork with another slice of bacon, about 1 Tbs of goat cheese and 1 Tbs of the spinach mixture.
  9. Mix 2 eggs with 2 Tbs of water. Brush corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the center in the same way; press corners to adhere.
  10. Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings. Transfer Wellingtons to a parchment-lined baking sheet coated with nonstick cooking spray.
  11. Decorate the Wellingtons by cutting the reserved 2" wide stripes of puff pastry by using your favorite shape cutter. Cover with plastic and refrigerate 30 minutes (or up to 24 hours). Let stand at room temperature for 30 minutes before baking.
  12. Preheat oven to 425°. Place rack on lower third slot. Brush Wellingtons with egg wash. Bake 30 minutes until golden. Cool 5 minutes before serving.

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    • Vacation Trip profile image

      Susan 3 years ago from India

      This recipe sounds interesting and looks yummy too. Thank you for sharing.

    • Success Full 1 profile image
      Author

      Success Full 1 3 years ago

      You're welcome!

    • Raitu Disong profile image

      Raitu Disong 3 years ago

      I am not a good cook, but I am sure with your wonderful tips, I CAN COOK A WONDERFUL DISH! Thanks

    • Success Full 1 profile image
      Author

      Success Full 1 3 years ago

      This dish takes a lot of time to prepare but the results are worth it. Give it a try. Thank You!

    • Success Full 1 profile image
      Author

      Success Full 1 3 years ago

      It is best served hot, but they are also very good reheated. Thank You!

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