Pork Wellington Recipes

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DECONSTRUCTED PORK WELLINGTON



Deconstructed Pork Wellington image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings, plus leftover pork

Number Of Ingredients 20

All-purpose flour, for dusting
1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
2 tablespoons Dijon mustard
1 tablespoon coarsely ground black pepper
One pork tenderloin (about 1 1/4 pounds)
Salt
2 tablespoons olive oil, plus more if needed
1 cup chicken stock
1/4 cup apple juice
2 tablespoons fig jam
2 tablespoons unsalted butter
Salt and ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, diced
1 shallot, minced
2 cloves garlic, minced
1 pound mixed wild mushrooms, chopped
Salt and ground black pepper
Small parsley sprigs, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Sprinkle some flour on the countertop and unroll the puff pastry. With a rolling pin, roll out the puff pastry slightly, so it is large enough to cut out 6 circles with a 3-inch ring cutter. Cut out 6 circles and place them on a baking sheet. Bake the circles until they're puffy and golden.
  • For the pork: Increase the oven temperature to 375 degrees F.
  • In a bowl, mix together the mustard and pepper. Coat the pork in the mixture. Season with salt.
  • Heat the oil in a large, oven-proof skillet over medium-high heat. Sear the pork until browned on all sides, adding more oil if necessary. Transfer the skillet to the oven and roast until cooked through, 8 to 10 minutes. Remove the pork from the skillet and keep warm.
  • For the sauce: Place the same skillet used for the pork over medium heat, add the chicken stock and apple juice and cook, scraping up any browned bit from the bottom of the skillet. Stir in the fig jam and let simmer 2 minutes. Stir in the butter and cook 1 more minute. Taste and season with salt and pepper. Keep the sauce warm.
  • For the mushrooms: In a second skillet (or the cleaned out skillet from the pork), heat the butter and oil over medium heat. Add the onion, shallot and garlic and saute for 5 minutes. Stir in the mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes. Season with salt and pepper.
  • To serve: Slice the pork into 1-inch-thick medallions. Place a puff pastry circle on each plate, then top with a circle of mushrooms and a slice of pork. Spoon some sauce over the top and garnish with a small sprig of parsley.

APPLE-STUFFED PORK WELLINGTON



Apple-Stuffed Pork Wellington image

Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h

Number Of Ingredients 14

1 boneless pork loin (3 1/4 pounds), trimmed of fat
Coarse salt and freshly ground pepper
1 teaspoon ground coriander
2 tablespoons safflower oil
1/4 cup dry white wine, such as Sauvignon Blanc
2 tablespoons unsalted butter
2 apples, such as Gala, cored and cut into 1/2-inch pieces (3 cups)
1/2 cup Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon packed fresh sage leaves, finely chopped, plus sprigs for serving
Basic Pie Dough
All-purpose flour, for dusting
1 large egg, lightly beaten
Crabapples, small apples, and fresh bay leaves, for serving

Steps:

  • Pat pork dry with paper towels; season all over with salt and pepper. Sprinkle with coriander; rub onto pork.
  • Heat a large skillet over medium-high. Swirl in oil, add pork, and cook until browned on all sides, 3 to 4 minutes a side. Transfer to a plate; let cool completely. Pour wine into skillet, bring to a simmer, and cook, scraping up browned bits from bottom, until reduced to about 1 tablespoon, 2 minutes. Let cool completely.
  • Melt butter in a large skillet over medium. Add cut apples and cook, tossing occasionally, until softened and liquid has evaporated, about 7 minutes. Let cool completely.
  • In a small bowl, combine mustard, horseradish, chopped sage, and wine sauce. Reserve 1/4 cup of mixture, then brush remainder over surface of pork. Make a 2-inch-deep slit lengthwise all the way across top of loin; stuff with cooked apples.
  • Roll out one disk of dough on a lightly floured surface to a rectangle about 1 inch wider all around than pork. Place on a parchment-lined baking sheet. Center pork on dough; brush edges of dough with water. Roll out remaining disk of dough to a rectangle large enough to drape over pork with enough dough remaining for a border. Drape over pork; trim top and bottom doughs to a 3/4-inch border. Press and crimp edges with the floured tines of a fork to seal.
  • Preheat oven to 400 degrees. From dough scraps, cut two 12-inch-long, 3/4-inch-wide pieces. Arrange crisscrossed on top dough layer. Refrigerate 30 minutes. Brush egg wash over entire surface, then cut a few small vents in top of dough.
  • Bake 20 minutes; reduce temperature to 350 degrees and bake until pastry is golden and a thermometer inserted in middle of pork registers 138 degrees, about 5 minutes more. Let stand 30 minutes. Serve, garnished with crabapples, small apples, bay leaves, and sage sprigs, with reserved mustard mixture.

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.

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



Pork wellington image

A twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce. Treat yourself to the ultimate posh sausage roll

Provided by John Torode

Categories     Dinner, Main course

Time 1h45m

Number Of Ingredients 16

olive oil , for frying
2 large pork fillets (approx 800g), trimmed and the ends removed
1 shallot , finely chopped
50g butter
150g wild mushrooms (such as chanterelles), finely chopped
handful sage , picked and chopped
handful parsley , chopped
good handful chives , snipped
100g spinach
10 slices prosciutto
50g good-quality chicken liver pâté
500g pack puff pastry
plain flour , for dusting
2 egg yolks , beaten with 1 tsp water
300ml pot double cream
3 tbsp Dijon mustard

Steps:

  • Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
  • Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
  • Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
  • Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
  • Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
  • 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
  • To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

Nutrition Facts : Calories 709 calories, Fat 53 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium

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

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

Warm up your house with this Pork Wellington recipe. Made with pork tenderloin, apples, onion, Dijon mustard, puff pastry and more, this Pork Wellington recipe will be a new holiday favorite for your family.

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

2 tsp. oil
1 pork tenderloin (1 lb.)
1 Granny Smith apple, peeled, chopped
1 onion, chopped
1/4 cup GREY POUPON Country Dijon Mustard
2 Tbsp. dry bread crumbs
1 frozen puff pastry sheet (1/2 of 14.3-oz. pkg.), thawed
3 KRAFT Big Slice Swiss Cheese Slices
1 egg, beaten

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, turning occasionally, 4 min. or until evenly browned on all sides. (Pork will not be done.) Remove pork from skillet, reserving drippings in skillet; cool pork completely.
  • Meanwhile, add apples and onions to reserved drippings; cook, stirring frequently, over medium-low heat 5 min. or until crisp-tender. Remove skillet from heat. Stir in mustard and bread crumbs; cool completely.
  • Heat oven to 425°F. Unfold pastry on lightly floured surface; roll into 11x9-inch rectangle. Position pastry with one long side facing you. Spread with mustard mixture to within 1 inch of top edge.
  • Place single layer of cheese slices, with sides slightly overlapping, at bottom edge of pastry; top with pork.
  • Brush egg onto all uncovered parts of pastry. Roll up pastry tightly around pork, starting at bottom edge; press seams together to seal.
  • Place, seam side down, on parchment-covered baking sheet. Brush evenly with remaining egg wash.
  • Bake 25 min. or until pork is done (145°F). Remove pork from oven. Let stand 3 min. before serving.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g

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From troisfoisparjour.com


PORK WELLINGTON | SA PORK
Sear the meat roll quickly in a pan over high heat until sealed all over and nicely browned. Allow to cool slightly. Open up the roll of puff pastry on a clean work surface, then roll the dough slightly thinner. Place the seared fillet on the dough, then wrap the dough tightly around the meat so that the ends overlap just enough to seal it.
From sapork.co.za


PORK WELLINGTON RECIPE | EAT SMARTER USA
Wash the meat, pat dry. Sprinkle both side with salt and pepper. Sear all sides until well browned in hot oil. Remove the meat from the pan. 6. Preheat the oven to 200°C, 400 F, gas 6. 7. Combine the mushrooms with the ground pork, bread crumbs and …
From eatsmarter.com


10 BEST PORK WELLINGTON RECIPES | YUMMLY
2022-06-10 pork fillets, ground pork, salt, maple syrup, red wine, egg, olive oil and 19 more Pork Wellington with Fennel, Apples, and Dijon Fine Cooking pork tenderloin, frozen puff pastry, olive, prosciutto, red pepper flakes and 6 more
From yummly.com


SPICED PORK WELLINGTON WITH BUTTERY GARLIC SPINACH
2021-06-29 Time for baking. Quickly brush the top pastry sheet all over with the rest of the egg mixture and carefully transfer the Wellington to the paper-lined baking tray. After 10 minutes’ baking at 400F / 220C, turn the oven down to 375F / 190C. Bake the Wellington at that lower heat for another 25 minutes. Done.
From pepperscale.com


WHAT TO SERVE WITH PORK WELLINGTON? 8 BEST SIDE DISHES
2022-03-20 1 – Carrot and Asparagus Risotto. 2 – Peas and Pancetta. 3 – Creamy Polenta with Parmesan Cheese and Mushrooms. 4 – Grilled Asparagus with Balsamic Reduction. 5 – Roasted Brussels Sprouts with Bacon. 6 – Fresh Garden Salad. 7 – Mushrooms Sauteed in Olive Oil. 8 – Sweet Potato Mash. Conclusion.
From eatdelights.com


WELLINGTON RECIPES | BBC GOOD FOOD
Wellington recipes. 25 Recipes. Make a classic beef wellington wrapped in buttery, flaky pastry for a dinner party. Or, try alternative fillings like pork, cheese, venison and mushroom. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 24 of 25. Beef wellington. A star rating of 4.7 out of 5. 253 …
From bbcgoodfood.com


BEST PORK WELLINGTON RECIPES | FOOD NETWORK CANADA
2015-05-19 Step 1. Place a rack in the upper third of the oven and heat to 400ºF. Step 2. 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 …
From foodnetwork.ca


PORK WELLINGTON RECIPE - PORK TENDERLOIN IN PUFF PASTRY
2020-04-29 Place one of the pastry sheets on a baking sheet lined with parchment paper. Spread the cooled onions over the center of the dough. Lay the cooked ham slices over and across the onions. Place the cooled tenderloin over the ham. Wrap the pastry dough around the meat, and tuck the edges of the dough under.
From fontanaforniusa.com


PORK WELLINGTON RECIPE - FRESH COAST EATS
2021-11-23 Before you start cooking, preheat the oven to 425F and prepare a baking pan or sheet with nonstick cooking spray. First, cook spinach for the filling. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until tender. Add the garlic and cook for 1 …
From freshcoasteats.com


PORK WELLINGTON JAMIE OLIVER RECIPES
500 ml semi-skimmed milk : 60 g Parmesan cheese : 500 g potato gnocchi : 320 g frozen peas : 8 slices of higher-welfare prosciutto : olive oil : 2 tablespoons green pesto
From tutdemy.com


EASY PORK WELLINGTON | WHAT'S COOKIN' ITALIAN STYLE CUISINE
2022-04-16 Instructions. Thaw the frozen puff pastry completely. Place the tenderloin in an oil spray baking pan and bake it for around 35 minutes at 400 degrees, drain the oil and let cool. Note: you can also sear the meat in a frying pan in 2 tablespoons of olive oil. Sear on both sides for around 10 minutes.
From whatscookinitalianstylecuisine.com


SAVORY PORK CUTLETS BAKED IN PUFF PASTRY - PLATTER TALK
2019-09-02 Remove sheet of puff pastry and allow to thaw at room temperature, about 30 minutes. Preheat oven to 350 degrees F. Place 2 tablespoons olive oil in large skillet or saute pan, over high heat. Place pork chops in pan and sear on each side, 1 to 2 minutes, until lightly browned. Set aside and allow to cool for 5 minutes.
From plattertalk.com


PORK WELLINGTON RECIPE | ALTON BROWN | FOOD NETWORK - MASTERCOOK
2017-08-05 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.
From mastercook.com


PORK WELLINGTON RECIPE GORDON RAMSAY - THERESCIPES.INFO
Pork and Black Pudding Terrine - Gordon Ramsay Restaurants new www.gordonramsayrestaurants.com. Pierce a couple of holes in the foil to allow the steam to escape. Bake at 110°C for approximately 50 minutes, or until the core temperature reaches 70°C if you have a handheld thermometer.
From therecipes.info


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