Pork and Prune Wellington
This is a real crowd pleaser! Juicy pork wrapped in pasrty and baked until golden brown, absolutely perfect!
- Tilberedningstid: N/A
- Total Time: 0 hours
- Gir: 2 1x
- Method: import-018
- Cuisine: R146
Ingredienser
Enheter
Skaler
Pork Fillet 300g–400g
15 Sunsweet prunes
1 clove of garlic
1 Red onion
1 grated green apple
Handful of chopped parsley and sage
Seasoning
2 tbsp olive oil
1 pack ready made puff pastry
4–6 slices of prosciutto
1 tbsp chopped hazelnuts
1 beaten egg
125ml red wine
100ml veg or chicken stock
Fremgangsmåte
- Pre-heat the oven to 200.
- Make the prune ‘duxelle’ by putting the prunes in a food processor and mixing to a paste. In a bowl mix this with the chopped hazelnuts, herbs and grated apple. Fry the onion and garlic in 1 tbsp of the olive oil until soft but not coloured and add this to the mixture and allow cooling.
- Fry the pork fillet in the remaining olive oil until browned on all sides – allow this to cool completely.
- Roll out the puff pastry to a rectangle and cutting the prosciutto slices in half line the inside of the pastry – leaving a 1cm border around all edges.
- Spread the ‘duxelle’ mixture over the prosciutto then place the rested pork fillet on top.
- Brush the edges with the egg and wrap the pastry around the pork – completely sealing all the edges.
- Place on a baking tray and brush with the remaining egg.
- Place in the pre-heated oven for 10 minutes – then reduce the temp to 170 and cook for a further 15 minutes.
- Remove from the oven and allow to rest for 10-12 minutes.
- Make a sauce with the leftover pan juices – add the red wine and stock , season and reduce until a thick glossy consistency.
- Serve slices of the pork wellington with baby new potatoes and a mixture of green vegetables (fine green beans, mangetout and petit pois)
Notes
CPB – Nicole Drysdale
Nutrition
- kalorier: N/A