Pork Wellington with our personal twist on today's menu. Simple, delicious and put together in no time at all. What a pleasant surprise and treasure we found when looking through the freezer. A package of frozen sheets of Pepperidge Farm Puff Pastry, as well as a small pork tenderloin. Why not make an elegant and delicious Pork Wellington with ingredients present in the kitchen? Neither mushrooms or Prosciutto Crudo available, but cooking is in art and one is free be creative and substitute with ingredients at hand. Substitute pork with chicken or veal, and voilà, a mouthwatering dish with a stunning presentation is ready in no time at alI. This simple dish will most certainly become a favorite in any kitchen.
- Mangiafuoco Gas Oven Pizza Oven
- Frying pan
- Parchment paper
- Baking sheet
- Pizza cutter
- Pastry brush
- 1 lb pork tenderloin
- 2 tablespoons stone ground mustard
- Coarse sea salt to taste
- Black pepper to taste
- Splash of white wine (about 3-4 Tablespoons)
- 1 medium yellow onion
- 2 small cloves garlic
- 1 sprig rosemary
- 2-3 leaves fresh sage
- 3 slices prosciutto cotto - sliced baked ham
- 2 sheets Puff Pasrty (we used Pepperidge Farm Puff Pastry frozen sheets)
- 1 egg
- 1 Tablespoon heavy cream
- Pinch of salt
- Preheat the Mangiafuoco Gas Oven Pizza Oven to 400°F - 200°C.
- With a sharp knife, remove the white membrane from the tenderloin.
- Generously salt and pepper all sides of the meat.
- Rub the coarse ground mustard all over the tenderloin.
- Drizzle some olive oil in a preheated frying pan and quickly brown the meat on all sides. The pork will continue cooking in the oven.
- Deglaze the pan with a splash of white wine. Once the pan has been deglazed, remove the meat and place in foil to chill. As soon as it cools, place the tenderloin into the freezer for a few minutes. Placing warm meat on the puff pastry will keep it from forming the nice, flaky layers when baking.
- Dice the onion and garlic. Drizzle some oil in the same preheated pan where the meat was browned, and add the onions as well as the rosemary and sage. Sauteé until the onion turns translucent and slightly caramelizes. Remove from the heat and allow to chill.
- Flour a clean work surface, and stretch the pastry dough sheets slightly by rolling them out with a rolling pin.
- Place one of the pastry sheets on a baking sheet lined with parchment paper.
- Spread the cooled onions over the center of the dough.
- Lay the cooked ham slices over and across the onions.
- Place the cooled tenderloin over the ham.
- Wrap the pastry dough around the meat, and tuck the edges of the dough under. Ideally the seam should be placed under, so that it is touching the parchment paper.
- With the other pastry sheet, cut long strips of the dough.
- Place the strips of dough across the meat package in the design of your preference. Make sure all loose ends are tucked under the package.
- In a bowl mix the egg yolk, cream and a pinch of salt. Spread the egg-wash gently over the folded edges of the pastry, being careful not to drip any excess on the pan.
- Place the meat package in the freezer for about 5-10 minutes.
- Remove from the freezer, place in the preheated oven, and bake for 20-25 minutes, or until golden brown, and the internal temperature of meat reaches 145°F - 62°C (medium rare), or 160°F - 71°C (medium).
- Once golden brown, remove from the oven, slice, and serve with mashed potatoes, a choice of greens and a delicious tossed salad. Enjoy!
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