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Pork Wellington

alarm
Total Time:
1 hr 2 mins
school
Skill Level:
Intermediate
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Servings:
4 Servings
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Pork Wellington
alarm
Total Time:
1 hr 2 mins
school
Skill Level:
Intermediate
restaurant_menu
Servings:
4 Servings

Ingredients


Product ImageSlow Roasted Golden Rotisserie Flavors Pork Tenderloin
  • 1 Slow Roasted Golden Rotisserie Flavor Marinated Fresh Pork Tenderloin1
  • 17 ounces Puff pastry sheets17 ounces
  • 1 1/2 cups Crimini mushrooms, sliced1 1/2 cups
  • 3 Large shallots, diced 3
  • 3 tablespoons Unsalted butter3 tablespoons
  • 1 cup White wine1 cup
  • 4 ounces Prosciutto, sliced thin4 ounces
  • 1/2 cup Sage leaves 1/2 cup
  • 1 cup Dijon mustard1 cup
  • 2 tablespoons Honey 2 tablespoons
  • 1 Whole egg 1
  • 2 cups Heavy cream 2 cups
  • 1 tablespoon Tarragon, minced 1 tablespoon

Instructions


  1. Preheat oven to 400 degrees

  2. Place the mushrooms and shallots in the bowl of a food processor and process until finely chopped

  3. Heat the butter in a large sauté pan over medium high heat and when melted and beginning to froth, add the mushroom and shallot mixture

  4. Cook the mixture until all of the liquid is released, then add the white wine and reduce until dry

  5. While the duxelles are cooking, trim the silver skin off of the tenderloin, and cut in half, reserve

  6. Spread the dry duxelles mixture over a large plate and allow to cool

  7. Combine half of the mustard and the honey, reserve

  8. Roll out the puff pastry on a floured surface until flattened slightly, then transfer to a baking sheet lined with parchment paper

  9. Line another piece of parchment with slices of prosciutto, slightly overlapping, the same length as the tenderloin

  10. Line the prosciutto with the sage leaves

  11. Rub the tenderloin halves with the mustard mixture and place one half on the herb and prosciutto

  12. Carefully spread the duxelles over the tenderloin half, then place the other half on top, with the halves in opposite directions for even cooking

  13. Using the parchment paper, tightly roll the prosciutto and sage around the tenderloin, tucking edges underneath to keep it closed tight

  14. Transfer the tenderloin to the puff pastry and roll, pinching the ends to seal, and place it seam side down on the baking sheet

  15. Whisk together the egg with about 2 tablespoons of water, and brush the entire Wellington with the egg wash

  16. Bake for about 30 minutes, or until the pork reaches an internal temperature of 145 degrees and the Wellington is golden brown

  17. While the Wellington is baking, combine the heavy cream and Dijon in a saucepan and bring to a boil

  18. Reduce the heat to a simmer and reduce by half

  19. When ready to serve, add the tarragon to the sauce, slice and serve with some of the sauce on a platter, the sliced Wellington on top, and the remaining sauce on the side

For the Love of Meat

Ingredients


  • 1 Slow Roasted Golden Rotisserie Flavor Marinated Fresh Pork Tenderloin1
  • 17 ounces Puff pastry sheets17 ounces
  • 1 1/2 cups Crimini mushrooms, sliced1 1/2 cups
  • 3 Large shallots, diced 3
  • 3 tablespoons Unsalted butter3 tablespoons
  • 1 cup White wine1 cup
  • 4 ounces Prosciutto, sliced thin4 ounces
  • 1/2 cup Sage leaves 1/2 cup
  • 1 cup Dijon mustard1 cup
  • 2 tablespoons Honey 2 tablespoons
  • 1 Whole egg 1
  • 2 cups Heavy cream 2 cups
  • 1 tablespoon Tarragon, minced 1 tablespoon

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