Pork Chestnut Wellington Recipes

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PORK WELLINGTON



Pork Wellington image

Provided by Alton Brown

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1 whole egg
1 tablespoon water
1-ounce dried apple rings
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
1 tablespoon whole-grain mustard

Steps:

  • Place a rack in the upper third of the oven and heat to 400 degrees F.
  • Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
  • Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
  • Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
  • Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
  • Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
  • Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

PORK & CHESTNUT WELLINGTON



Pork & chestnut wellington image

Make this pork and chestnut wellington for an indulgent family dinner or celebratory meal. Serve with Tom Kerridge's wild mushroom sauce and roast potatoes

Provided by Tom Kerridge

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 14

1 tbsp sunflower oil
800g pork loin, skin and most of the fat removed (leave about a 5mm layer)
25g butter
1 small onion, finely chopped
1 small chicken breast (about 140g), chopped
1 tsp porcini mushroom powder
½ tsp truffle oil (optional)
1 large egg, beaten, plus 2 egg yolks beaten with 1 tbsp water for glazing
100ml double cream
125g vacuum-packed cooked chestnuts, crumbled
4 sage leaves, chopped
12 smoked pancetta rashers
500g block puff pastry
plain flour, for dusting

Steps:

  • Heat the oil in a frying pan over a high heat, then season the pork loin and sear until well browned all over - use tongs to sear the ends. Set aside on a board and leave to cool. Reduce the heat, add the butter to the pan and cook the onion for 10 mins until golden. Leave to cool.
  • Meanwhile, tip the chicken, mushroom powder, a little salt and the truffle oil, if using, into a food processor. Blitz to a coarse paste. Scrape down the sides and pulse in the whole beaten egg until fully incorporated. Drizzle in the cream, then add the chestnuts, fried onions, sage and a grinding of black pepper. Pulse again to bring everything together - the mixture should resemble a coarse mousse or pâté.
  • Lay a large sheet of baking parchment on your work surface, and arrange the pancetta rashers on top in two rows, slightly overlapping each other so they create a rectangle that's large enough to wrap around the pork. Spoon the chicken mousse into the middle of the rectangle, and spread with a palette knife or spatula so it covers the pancetta. Lay the cooled pork in the middle. Use the parchment to help you draw the mousse-coated pancetta around the pork, then twist the ends like a Christmas cracker. Transfer to the fridge and chill for 1 hr.
  • Roll the pastry out on a lightly floured surface to a 35 x 30cm rectangle. Trim the edges to neaten (you can reserve the trimmings to make decorations later, if you like), then lightly brush all over with some of the egg yolk glaze. Carefully unwrap the pork from the baking parchment, and lay in the middle of the pastry rectangle. Fold the shorter edges of the pastry over the pork, then roll the whole thing up to encase the pork tightly. Line a baking tray with baking parchment. Put the wellington, seam-side down, on the tray. Chill for at least 30 mins. Will keep chilled for up to 24 hours.
  • Heat the oven to 200C/180C fan/ gas 6 with a baking tray inside. Re-roll the pastry trimmings and cut out pastry leaves, if you like. Unwrap the wellington and brush all over with more of the glaze, score the pastry lightly with a sharp knife, and decorate with the leaves, if using. Brush the leaves with the remaining glaze, then sprinkle with sea salt flakes. Carefully transfer to the hot tray in the oven, along with the baking parchment, and bake for 1 hr until the pastry is golden and the pork is just cooked through. If the pastry starts to get too dark, cover with foil. The pork is cooked when a cooking thermometer reads 65C. Leave to rest for at least 10 mins, then serve in thick slices with mushroom sauce and roast potatoes (see 'goes well with' below).

Nutrition Facts : Calories 1134 calories, Fat 75 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 62 grams protein, Sodium 2.4 milligram of sodium

PORK WELLINGTON WITH CHERRY PORT SAUCE



Pork Wellington with Cherry Port Sauce image

Provided by Stuart O'Keeffe

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 20

2 tablespoons canola oil
1/2 yellow onion, diced
Kosher salt and freshly ground black pepper
1 teaspoon fresh thyme, chopped
2 cornbread muffins or 1/2 cornbread loaf
1 tablespoon olive oil
One 12- to 16-ounce pork tenderloin
Nonstick cooking spray, for the baking sheet
6 slices ham (about 4 ounces total)
1/4 cup Dijon mustard
One 10-by-15-inch sheet frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, beaten
2 tablespoons cold unsalted butter
1 shallot, finely chopped
1 1/2 cups fresh or thawed frozen cherries
1/2 cup low-sodium chicken broth
1/4 cup tawny port
1 tablespoon honey
Kosher salt and freshly ground black pepper

Steps:

  • For the pork wellington: Preheat the oven to 400 degrees F.
  • In a large skillet, heat the canola oil over medium-high heat. Add the onions, season with salt and pepper and cook until the onions are soft and translucent, about 5 minutes. Remove from the heat and stir in the thyme leaves.
  • Break up the cornbread in a bowl, add the onion-thyme mixture and stir to combine. Set aside.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Sprinkle the pork with salt and pepper. Sear the pork, turning as needed, until golden brown all around, 3 to 4 minutes. Transfer to a plate and let cool completely. Reserve the skillet to make the sauce.
  • Spray a baking sheet with nonstick cooking spray.
  • On a cutting board, lay out the ham slices, overlapping them to create a rectangle about 12 inches long. Rub the tenderloin completely with the mustard and place over the ham slices. Wrap the ham over the tenderloin to seal in the mustard.
  • Lay out the puff pastry sheet on a floured surface and roll out to a rectangle with the long sides 2 inches longer than the pork tenderloin. Spread the cornbread mixture around the pastry sheet, leaving about a 1-inch border all the way around. Place the wrapped tenderloin along one of the long sides of the pastry. Roll the tenderloin up in the pastry, making sure it's completely wrapped. Fold in the pastry ends, brush with the beaten egg and tuck in. Place the wrapped pork on the prepared baking sheet with the seam on the bottom and brush liberally with the beaten egg.
  • Bake until the crust is golden brown and the tenderloin registers an internal temperature of 140 degrees F on an instant-read thermometer, 25 to 35 minutes. Let rest for 10 minutes, then slice and serve.
  • For the cherry port sauce: In the same skillet you seared the pork, melt 1 tablespoon of the butter over medium heat, add the shallot and cook, stirring, for 30 seconds. Add the cherries, broth, port and honey. Increase the heat to high and simmer, stirring often, until the sauce is reduced to a glaze, about 10 minutes. Whisk in the remaining 1 tablespoon butter. Season with salt and pepper.

PORK WELLINGTON



Pork Wellington image

This is the answer to the age old question" These pork tenderloins are inexpensive and tender, but what should I do with them?" Borrowed from the beef version of Wellington, this rendering is affordable for all, and gourmet fare for those that don't have the acquired palate for pate'. It is also delicious using beef tenderloin. Pork tenderloins are tender and juicy, but don't have a very bold, meaty flavor. They do, however lend themselves well to mushrooms and beef flavors. This recipe makes good use of that fact, and couples it with the rich buttery flakiness of puff pastry. If fresh herbs aren't available, they may be replaced with dried ground 1/4tsp of each of the herbs.

Provided by Smoky Okie

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

2 lbs cremini mushrooms or 2 lbs portabella mushrooms
2 cups beef stock
3 egg yolks, beaten
1 whole egg
2 cups onions, matchsticked
3/4 cup red wine
1 bouquet garni (thyme,marjoram,sage,and rosemary)
1/4 lb butter
2 whole pork tenderloin
32 ounces frozen puff pastry

Steps:

  • Make Mushroom pate' by.
  • pulsing mushrooms in food processor until fairly fine (a few chunks here and there are OK.
  • Combine in skillet with next 7 ingredients.
  • Bring to low boil, stir and simmer until reduced to a wet paste.
  • While pate simmers, season and truss meat with the narrow end of one tender next to the thick end of the other (just like they come in the package).
  • Season with Savory Roast Rub, or any other savory seasoning of your choice.
  • Combine 1 whole egg with 2 Tbs water and whisk to make egg wash.
  • Seam the two packs of puff pastry together by brushing one edge of one package, overlapping the second package by about an inch, pressing the two together gently, then painting the seam again.
  • Spread 1/2 of the cooled mushroom pate' thickly over the middle 1/2 of the puff pastry.
  • Lay pork on top of pate'.
  • Spread other half of pate' over top of pork.
  • Pull sides of pastry up to cover all.
  • Paint edges and ends with egg wash and crimp to seal, then paint again.
  • Make 4 0r 5 2"vent slits across top.
  • Brush with melted butter.
  • Bake uncovered in preheated 350* oven on middle rack or above for approximately 45 minutes to an internal temp of 130*.
  • Rest uncovered 20 minutes, slice in 1" slices.
  • Serve with beef or veal cream demiglace.

Nutrition Facts : Calories 817.8, Fat 57.1, SaturatedFat 19, Cholesterol 124.6, Sodium 579, Carbohydrate 60.7, Fiber 2.9, Sugar 4.7, Protein 13.9

PORK WELLINGTON



Pork Wellington image

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.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 9

1 boneless whole pork loin roast (2 to 3 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 garlic cloves, minced, divided
5 tablespoons olive oil, divided
2 cups torn fresh spinach
1-1/2 cups sliced fresh mushrooms
1/2 cup shredded part-skim mozzarella cheese
1 tube (11 ounces) refrigerated breadsticks

Steps:

  • Slice roast in half horizontally; sprinkle with salt and pepper. In a skillet over low heat, cook roast and two garlic cloves in 3 tablespoons oil for 20 minutes, turning to brown all sides., Meanwhile, in another skillet, cook spinach and mushrooms in remaining oil for 3-4 minutes or until tender. Add remaining garlic; cook 1 minute longer. Drain well. Remove from the heat; stir in cheese. , Place breadsticks 1/2 in. apart in a greased 15x10x1-in. baking pan, stretching dough slightly so each breadstick is about 13 in. long. Lay one roast half in the center of the dough. Spread spinach filling evenly over roast. Top with other half of roast. Bring ends of a breadstick to the top of the roast, twisting and pinching to seal. Repeat with each breadstick. , Bake at 350° for 20-35 minutes or until thermometer reads 145°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 348 calories, Fat 17g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 438mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.

PORK WELLINGTON



Pork Wellington image

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 Wellington) It is out of this world and great for company.

Provided by deb k

Categories     Pork

Time 1h35m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (6 ounce) pork tenderloin
4 ounces boursin cheese
1 tablespoon olive oil
6 ounces prosciutto (3 oz per tenderloin)
2 sheets puff pastry, rolled to a 16 x 12 inch rectangle
1 egg, beaten with
1 tablespoon water

Steps:

  • Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
  • Roll prosciutto around each tenderloin.
  • Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
  • Chill thoroughly.
  • Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
  • Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
  • Cover with plastic and chill 1 hr (up to 24 hrs).
  • Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
  • Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).

Nutrition Facts : Calories 826.6, Fat 54.4, SaturatedFat 13.7, Cholesterol 101.8, Sodium 368, Carbohydrate 55.5, Fiber 1.8, Sugar 1, Protein 28.1

PORK WELLINGTON WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING



Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing image

Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's just the thing for a holiday meal. Serve with mustard-cream sauce, Peppery Greens with Meyer-Lemon Dressing, and Rutabaga-Sweet Potato Mash with Garlic and Sage.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h10m

Yield Serves 8 to 10

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
1 small onion, chopped (1 cup)
12 ounces mixed mushrooms, such as oyster, shiitake, and cremini, chopped (5 cups)
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
10 ounces frozen chopped spinach, thawed, drained, and squeezed dry
2 tablespoons apple-cider vinegar
2/3 cup heavy cream
2 pork tenderloins (each about 1 pound)
1 sheet frozen all-butter puff pastry, such as Dufour, thawed
Unbleached all-purpose flour, for dusting
4 ounces thinly sliced prosciutto
1 large egg
3 tablespoons Dijon mustard

Steps:

  • Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
  • Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
  • Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
  • Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.

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From hgwalter.com


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2022-05-08 Pork and Chestnut Wellington Recipes Made Easy UK freshly ground black pepper, dried sage, pork fillet, garlic and 11 more Pork Wellington with Fennel, Apples, and …
From yummly.co.uk


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