PORK TENDERLOIN WELLINGTON RECIPE RECIPES

Steps:

• What is important when preparing a dish that calls for envelopment in a pastry shell is to semi cook the meat you will use, followed by a cooling period so that juices are set and will not run during the final stage of baking. With that in mind, let's prepare the pork tenderloin. Begin by preheating your oven to 350 (180c). Remove your tenderloin roasts from the package and cut about 4 inches off the tapered end of each roast. Save those ends, as we will use them in a future recipe. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Make sure your skillet is not so big that it won't fit in the oven. Pat dry the meat so that it won't splatter while cooking. Lightly salt and pepper all sides, then brown for about 5 minutes total. Remove pan from heat and transfer to the oven. Lay a sheet of foil over the pan so meat doesn't splatter in the oven. Bake at 350 for about 30 minutes. Following that, remove from oven and pan, set meat in a dish and allow to completely cool, which should take an hour or so. Do not place in your fridge as this should cool to room temperature. Do not discard the pan drippings, as you will use this for your filling. While meat is cooling, you should now prepare the filling that will go around your roasts. Make sure all your prep work is completed as per the list above. Pour any excess pan drippings from the pan you cooked the pork into a bowl and set aside. Now add 2 tablespoons of olive oil to the pan and heat over medium heat. Add the shallots and saute for a minute or so, stirring with a wooden spatula. Next, add the garlic and continue to saute for another minute. Add the mushrooms and stir. Continue to cook, adding a bit more olive oil if needed. Turn heat down slightly if you need to at this point. Saute for another couple of minutes and then add the wine and Brandy, along with the bread crumbs. Stir well so that bottom of pan is well deglazed. If you find you need to, add a few tablespoons of water. Finally, add the pan drippings you had set aside and stir well so everything is completely mixed. Transfer to a food processor. In the food processor, add the Foie Gras, 2 pinches of salt, cracked pepper, Dijon, parsley, Worcestershire Sauce, and pulse mix until a rough paste has been achieved. Taste for proper seasoning, adding a bit more salt if you need. You should need to add anything more to this, as it should be perfectly seasoned. Remember, the slices of ham will add salt to your dish, so be careful. Set aside and allow to cool for 15 minutes. While cooling, you can now prepare your slices of ham. Take a sheet of plastic wrap and lay it out on a cutting board. Next, lay out 4 slices of ham onto the board lengthwise, allowing the slices to overlap approximately 1/2 inch. Using half of your paste mixture, use a frosting spatula and spread it evenly over the ham. It should spread very nicely. Now add one of the cooled pork roasts on one end and carefully begin to roll it, using the end of the plastic wrap to push the roast along. It goes without saying at this time to be sure NOT to roll the plastic wrap into the roast... LOL. When completely rolled, the roast should be covered with the plastic. Holding each end of the plastic wrap firmly, roll the roast along the cutting board so that it seals it completely. Repeat the whole process with the second roast. Once done, transfer to your fridge and allow to set for about an hour or two. While meat is in the fridge, remove the puff pastry sheets from the freezer and allow to thaw at room temperature. This should take about 2 hours. Once pastry is thawed, remove meat from the fridge and allow 30 minutes to warm to room temperature. Lightly brush your cutting board with a tablespoon of flour and lay out your first pastry sheet. Carefully stretch out the sheet with your hands and fingers. Don't use a rolling pin please, it's not needed. Simply stretch the sheet out an inch on all sides, that's all. Preheat your oven to 425. Remove the plastic wrap from the first roast and place in the middle of the pastry sheet. Lightly brush some of the egg wash around the ends of the sheet and then fold the end closest to you over the roast. Roll the roast until it reaches the other end. Fold the left and right ends in, making sure all the seams and well sealed, using additional egg wash if needed. Set in a non stick baking pan, seam side down. Brush the top and sides with egg wash and with a sharp knife, make several slits on the top to allow steam to escape. Repeat this process for the second roast. Then set the second roast along side the other, making sure they are at least 1 inch apart. Transfer dish to the oven and bake for about 25 minutes or until pastry is golden medium brown. Remove from oven and allow to set for about 15 minutes before serving. You may use the pan drippings to make a nice green peppercorn sauce, using a bit of olive oil and butter, a few tablespoons of Port wine, salt and pepper. It's your choice. I have found it very simple to just purchase a package of the Knorr Green Peppercorn Sauce mix and be done with it. This dish marries perfectly with a side of baby French green beans and a small serving of potatoes puree. Just remember however, the starch is in the pastry shell, so don't overdo it. Enjoy this preparation, it's absolutely mouth watering. Yes, it is a bit involved and takes time to prepare; however, there is nothing complicated that should keep you from attempting it. You won't regret it and neither will your dinner guests. This preparation will serve 4 to 6 .

Steps:

• Preheat the oven to 350°F. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté for a couple of minutes until the moisture evaporates. Remove from heat and let cool.
• Cut through the pork tenderloin lengthwise to within ½-inch of cutting all the way through. Open up the pork like a book and pound out each side until it’s about ¼-inch thick. Distribute the spinach and onion mix along with the feta over the tenderloin and salt and pepper to taste.
• Roll the tenderloin back together, and then wrap the tenderloin with the prosciutto. Once wrapped with the prosciutto, unfold your puff pastry on a flowered countertop and roll your tenderloin around it. Brush on an egg wash.
• It is now ready for the oven. I would suggest using a pan with grate on it, that allows for dripping into the pan without getting the bottom of your tenderloin soggy. Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes.
• Many times pork tenderloin's come in a package of two tenderloins. If this is the case, I always just make two of these, they taste great the next day also.