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.
The secret is in not overcooking your pork fillet and in having your oven really hot so the pastry comes out golden and flaky.
- 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
- Remove frozen puff pastry from freezer and allow to defrost at room temp.
- Preheat oven to 400 degrees F.
- Melt butter or oil in skillet over medium heat.
- 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.
- 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.
- 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.
- Remove from heat and allow to cool.
- 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.
- 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.
- Place the cooled onion spice mix onto the middle of each pastry sheet, so the pork fillet can rest on this.
- Place the pork fillet on top of each piece.
- 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.
- Brush the completed parcels with egg and cut slits into the pastry so steam an escape.
- 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.
- Remove from the oven and allow to stand for around 10 minutes before plating and taking to the table for slicing and serving.
As a child I wanted to grow up and marry a farmer… simply because it was so different from my life right on the shores of the ocean. Well, I didn’t marry a farmer but a surfer instead. The urge, however, to grow stuff and make great food for a big family never left. We are on acreage with a sea view and easy access to fresh caught crayfish and other seafood – the best of both worlds. As an artist and writer I enjoy creating new recipes, tweaking traditional ones, and sharing the results not only with family and friends, but online.