Sunday, January 23, 2011

Pork Wellington with a Red wine and Balsamic Reduction

My foodie nerdness is coming back!!! (Is 'nerdness' a word? Well I'm going to use it anyway). I always seem to get my inspiration for cooking after working a night shift. Maybe it is the long hours that give me time to think or maybe my stomach is just craving a proper cooked meal.

I originally bought some pork tenderloin to fillet and fill with an apple an herb stuffing, but to be honest I wasn't really in the mood for that. I was racking my brain as to what to make then my thoughts then turned toward a pork wellington. I  knew that beef was the most popular choice when making wellington but why wouldn't pork work? I seared the pork on each side and encased each piece of tenderloin in a mustard spread pastry casing.  A brushing of egg yolk made for a lovely golden topping once baked.

I served the tenderloin with roasted root vegetables, wilted spinach and a a red wine and balsamic reduction. I was very impressed with my creation (and the photos that we took). It was a crispy shell with the most succulent meat within. Perfect for a dinner party. I made individual wellingtons as I'm into that but for sure you could make a large wellington. My only advise would be to let the wellington sit for 5-10 minutes otherwise the pastry will crumble away and it won't look as esthetically pleasing. (How snobby am I!!!!)

Pork Wellington (Serves 2)
1 Medium Pork Tenderloin
Whole Grain Mustard
Pastry (Recipe found here but divided by half)
Salt & Pepper

Remove any fat and sinew from the tenderloin and cut in half. Season on all sides with salt and pepper and sear all sides in a hot frying pan. Remove from pan and allow to cool. Meanwhile make the pastry and allow it to rest in the refrigerator for 30 minutes minimum.

Cut the pastry in half and roll each piece out into a rectangle, large enough to wrap around each of the  tenderloins. Spread a generous amount of wholegrain mustard on the pastry and place the tenderloin on top. Wrap each tenderloin up in one rectangle of pastry and fold in the sides. Place the Wellington on to a baking sheet approx 10 cm apart  with the seam side facing down, Brush the tops of the Wellington with a beaten egg and bake in the oven at 350 degrees until the pastry turns golden brown approx 30-40 minutes.To serve cut wellington in half and serve with the red wine and balsamic reduction.

Red Wine and Balsamic reduction
I did this recipe by taste so this recipe is an approximation
1/2 Cup Red wine
1/4 Cup Balsamic Vinegar
1-2 Tbsp Sugar
Salt and Pepper

Place all ingredients into a pan and simmer hard until a thicken sauce develops. Season with extra sugar, salt and pepper as needed. Drizzle over Wellington.

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