Pork Wellington

This is a FANTASTIC recipe.  It comes courtesey of my friend Trish.  It is an easy recipe that looks really fancy.

2 pork tenderloins trimmed and cut into 8 medallions

kosher salt and black pepper

2 Tbs. extra-virgin olive oil, divided

1 Tbs. minced garlic

1/2 tsp. red peper flakes

6 oz. fresh baby spinach

1 box frozen puff pastry, thawed

16 slices prosciutto, very lean and very thinly sliced

2/3 C. goat cheese

2 eggs beaten with 2 Tbs. water for egg wash

Trim white membrane from tenderloins.  Slice each tenderloin into four 5-6 oz pieces, making a total of 8 medallions.  Season each with salt and pepper.  Sear medallions in 1 Tbs. oil in a skillet over high heat on both sides, 10 min. total.  Transfer pork to a plate.  Chill until completely cool, at least 30 min.  Use the meat drippings to start the Roasted Mushroom Sauce (see next entry).  Saute garlic and pepper flakes in 1 Tbs. oil in a large skillet over medium heat until fragrant.  Add spinach, toss to wilt and season with salt.  Drain spinach in a sieve, pressing with a spoon until dry.  Coarsely chop spinach; cool completely.  Trim off a 1 inch wide strip from 1 side of a pastry sheet; reserve for decorating cut-outs.  Roll out remaining pastry on a floured surface to a 12 inch square, then cut into four 4 inch square.  Repeat rolling and cutting with second pastry sheet.  Assemble Wellingtons by first placing a slice of prosciutto on each pastry square, then topping prosciutto with a pork medallion.  Top pork with about 1 Tbs. each of goat cheese and spinach, and then another slice of prosciutto.  Brush corners of pastry with egg wash fold 1 pastry corner up to the top.  Fold the opposite corner to the center, press folded corners together to adhere to each other.  Tuck in the sides of pastry as if wrapping a gift.  Fold up remaining pastry corners, gently stretching pastry over open areas to enclose the fillings.  Transfer the pork Willingtons to a greased baking sheet.  Decorate with pastry cut outs.  Cover with plastic, and chill them 30 min.  Preheat oven to 425 with rack in lower third.  Brush Wellingtons with egg wash; bake until golden about 30 min.  Let Wellingtons rest 5 min.  Serve with Roasted Mushroom Sauce.  (Next post)

Note:  When I made this I cut each pork loin into 5 pieces and I like the ratio better than cutting each into four.  If you do this, though, you will need two more squared of puff pastry, a little more goat cheese and spinach.  Also, you can assemble this the day before and bake it the next day.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s