Individual Pork Wellingtons Recipes

INDIVIDUAL PORK WELLINGTONS

Steps:

• 1. Slice each tenderloin into 4 equal portions. Eight pieces total. I removed the small tip ends to use later.
• 2. Combine seasoning together in a small bowl, stir to combine. Then sprinkle a generous amount over meat. Heat oil in a large skillet till hot.then add tenderloin pieces, and cook over medium high heat, till meat browns but not cooked through, turning once. Drain on paper towel and set aside till needed.
• 3. PREHEAT OVEN TO 425 DEGREES F. Spray a large baking sheet with cooking spray and set aside till needed. Unfold each puff pastry.KEEP IN FRIDGE TILL NEEDED, OTHERWISE SHEETS WILL STICK TOGETHER, & CREATE DIFFICULTY IN SEPARATING.
• 4. Place on a lightly floured surface. Roll into an 11 inch square then cut each sheet into 4 pieces about 5 1/2 inche squares each.
• 5. Place one slice of proscuitto in center of each square, then top with cooled pork pieces, then add1 tablespoon of Boursin cheese on top., then lay another piece of proscuitto on top of Boursin cheese.
• 6. Brush edges of pastry with water. Then gather up corners of pastry over meat. Seal the edges by pinching seams together tro seal.
• 7. Combine eggs with water and brush over each bundle. Repeat steps till all the tenderloins have been wrapped. Place on prepared baking sheet with seam side UP. I brushed with evaporated milk instead.
• 8. BAKE UNCOVERED ABOUT 25 MINUTES IN PREHEATED 425 DEGREE F. oVEN. OR UNTIL PASTRY IS GOLDEN BROWN AND THERMOMETER INSERTED INTO CENTER OF PORK REGISTERS 155 DEGREES f. lET STAND AT LEAST 5 MINUTES before serving. This recipe is from Better Homes & Gardens CHRISTmas Cooking from the heart. I made a few minor changes to the original recipe. The original recipe only made 4 pieces, I doubled the recipe and have listed what I used here.
• 9. PLEASE NOTE THE ORIGINAL RECIPE DID NOT SEASON THE MEAT, THAT WAS MY CHOICE, BECAUSE i WANTED THE MEAT TO HAVE MORE FLAVOR.
• 10. This is what the Wellington looked like once you cut into it. I also served Sister Schuberts Dinner Rolls with my own createdGarlic Cracked Pepper & Chive Butter. The recipe is posted here.

PORK WELLINGTON

Steps:

• Place a rack in the upper third of the oven and heat to 400 degrees F.
• Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
• Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
• Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
• Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
• Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
• Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.

INDIVIDUAL PORK WELLINGTONS

Steps:

• Saute garlic in butter until soft, add marjoram and meat, continue to saute until meat is browned on all sides.
• Remove meat and set aside.
• Add sliced mushrooms to the pan, and saute until tender.
• Roll out the puff pastry, cut to size, spread thinly with pate (if using) place meat in the centre.
• Scoop mushrooms on the meat, fold pastry around and seal with egg.
• Turn seam side down and place on sheet pan, brush with egg.
• and bake at 375 for 30- 40 minute.

PORK WELLINGTON WITH PROSCIUTTO AND SPINACH-MUSHROOM STUFFING

Steps:

• Heat oil in a large skillet over medium-high. Add onion, mushrooms, and thyme; season with salt. Cook, stirring occasionally, until mushrooms are browned, 10 to 12 minutes. Add spinach; cook 2 minutes more. Add vinegar and 1/3 cup cream. Cook, scraping browned bits from bottom of skillet, 1 minute. Let cool completely.
• Preheat oven to 425 degrees. Cut a slit down length of each tenderloin, deep enough to reach center, and season with salt. Pack mushroom mixture evenly into slits, then reshape tenderloins into logs with your hands, enclosing filling as much as possible.
• Unfold pastry on a lightly floured work surface. Roll out to an approximately 13-inch square; cut in half. Starting at one short end of each piece, score diagonal lines, 1 inch apart, with a sharp knife or pizza wheel (do not cut all the way through). Score in other direction, creating a crosshatch pattern. Transfer both doughs to a parchment-lined rimmed baking sheet, scored-sides down (if they become too soft, chill briefly). Divide prosciutto evenly between doughs, overlapping to fit and leaving 1-inch borders of dough. Center a tenderloin on top of each dough, stuffed-sides down. Whisk egg with 1 teaspoon water; brush borders with egg wash. Lift long sides of each dough up and over pork, stretching slightly as necessary until edges meet; pinch edges to seal. Fold short sides up over pork and flip so seams face down. Brush all over with egg wash; cut a few 1-inch vents in tops. Refrigerate 30 minutes.
• Bake until pastry is puffed and golden brown and a thermometer inserted into centers of pork registers 140 degrees, 20 to 25 minutes. Transfer Wellingtons to a wire rack; let cool 15 minutes. Meanwhile, stir together mustard, remaining 1/3 cup cream, and 2 tablespoons water; season with salt and pepper. Slice Wellingtons into 2-inch rounds and serve with mustard sauce.