Pork Fillet (tenderloin) Wrapped in Puff Pastry a.k.a. Pork Wellington

We all know the famous Beef Wellington recipe, but this one is great if you are on a budget as pork fillet, or tenderloin as it is also called, is quite affordable and makes for an impressive dish.

Serve with roasted mixed vegetables and a creamy mash, or whichever vegetables take your fancy.

Pork Wellington

The secret is in not overcooking your pork fillet and in having your oven really hot so the pastry comes out golden and flaky.

Pork Wellington

Pork Wellington Recipe

Ingredients

  • 2 pieces pork fillet weighing around 1lb each
  • 1 Granny Smith apple peeled and grated.
  • ½ teaspoon fresh ground black pepper
  • 1 red onion chopped
  • 1 egg – beaten to use in glazing
  • 3 teaspoons minced garlic or 3 large garlic cloves freshly crushed
  • 2 teaspoons minced ginger
  • 1 teaspoon cumin spice
  • 1 tablespoon chopped coriander
  • 2 tablespoons butter or coconut oil
  • salt and black pepper to taste

Instructions

  1. Remove frozen puff pastry from freezer and allow to defrost at room temp.
  2. Preheat oven to 400 degrees F.
  3. Melt butter or oil in skillet over medium heat.
  4. Add one pork fillet and brown on all sides – this should take around 3 to 4 minutes – this is sealing the juice into the meat, so it doesn’t dry out in the oven. Remove and brown the other pork fillet.
  5. Take the fillet out the pan and set aside to cool – you don’t want it melting the pastry when you put it on otherwise you’ll have a gooey mess underneath. The golden rule for pastry cooks is cold while making, hot while baking. Pork resting after being lightly browned
  6. To the warm pan juices add the onion and fry, stirring frequently over medium heat, until onion is just golden then add the apple, garlic, ginger and cumin, as well as salt and pepper to taste.
  7. Remove from heat and allow to cool.
  8. Place a piece of parchment paper on your baking sheet – it makes clean up so much easier. Or you can grease the sheet with a little butter or oil.
  9. Your package of flaky pastry should be defrosted, so you can unwrap and place on a pastry board, and slice into two rectangles that will fit neatly around your pork fillet pieces.
  10. Place the cooled onion spice mix onto the middle of each pastry sheet, so the pork fillet can rest on this. seasoning placed on puff pastry
  11. Place the pork fillet on top of each piece. pork placed on seasoning and ready to wrap
  12. Brush the edges of the two pastry pieces with beaten egg and fold up to create two neat parcels so none of the juice can escape while baking. One wrapped and ready to put in the oven
  13. Brush the completed parcels with egg and cut slits into the pastry so steam an escape.
  14. Bake for around 30 minutes until golden. To check if the meat is done use a meat thermometer – it should read 145 when inserted into the pork through the pastry casing. Golden brown wrapped pork tenderloin (fillet) just out of the oven
  15. Remove from the oven and allow to stand for around 10 minutes before plating and taking to the table for slicing and serving. Pork Wellington
pork wellington pin
photos by Jeanie Beales
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