As promised, the pork Wellington recipe that I made for my dinner party last week. I made the dish again for Mom last night, and it was another huge success! Mom asked for the recipe to make for a dinner party she's hosting next week. Fun, fun!
Pork Wellington with Apple-Sage Sauce
PREPARE AND STUFF:
2 pork tenderloins
4 oz. Boursin cheese
ROLL TENDERLOINS IN; SEAR IN 1 T. OLIVE OIL:
6 oz. prosciutto (3 oz. per tenderloin)
TRIM; WRAP EACH TENDERLOIN IN:
1 sheet thawed puff pastry, rolled to a 16 x 12” rectangle
BRUSH PASTRY WITH; CHILL:
1 egg beaten with 1 T. water
BAKE WELLINGTONS, SERVE WITH: Apple-Sage Sauce (recipe follows)
Prepare tenderloins, trimming off silverskin and the thin tail at then end (reserve tail for another use). Butterfly them for stuffing, making a 1”-deep incision down the length of each – do not cut all the way through. Stuff each tenderloin with half the Boursin.
Roll tenderloins in the prosciutto. To do this, lay half the prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Do the same thing with the second tenderloin. Sear in oil in a large skillet over medium-high heat until prosciutto is brown and crisp on all sides, 5-8 min. Chill thoroughly.
To trim pastry, unfold each sheet (the sheets are usually folded into thirds) and trim off and chill 1/3. Roll out the larger portion of one sheet to a 16 x 12” rectangle and wrap a tenderloin; do the same with the remaining sheet and tenderloin. Transfer the tenderloins to a parchment-lined baking sheet. Cut decorations (I used leaves, vines and berries) for Wellingtons from the chilled pastry sections.
Brush Wellingtons with egg-water mixture, then decorate with pastry vines and cutouts. Cover with plastic; chill 1 hour or up to 24.
**Sidenote: In my experience, the longer the Wellingtons have time to chill, the better. The pastry puffs higher if it’s thoroughly chilled when it hits the oven.
Preheat oven to 400 with rack in lower third. Brush with more egg wash for good browning. Bake tenderloins 30-35 minutes, or until golden. Let rest 5 minutes before slicing. To serve, trim off the ends (they’re doughy), then slice into 2”-thick pieces, allowing 2-3 per person. Serve with Apple-Sage Sauce.
Apple-Sage Sauce for Pork Wellington
SAUTE IN 1 T. UNSALTED BUTTER:
½ cup yellow onion, chopped
¼ cup carrot, chopped
¼ cup celery, chopped
1 T. tomato paste
2 bay leaves
¼ cup apple juice or cider
¼ cup dry white wine
ADD AND SIMMER; STRAIN:
3 cups low-sodium beef broth
COMBINE, WHISK IN:
2 T. cold water
2 t. cornstarch
FINISH SAUCE WITH:
1 T. apple jelly
1 T. truffle butter (if unavailable, substitute 1 T. unsalted butter)
2 t. minced fresh sage
Salt and pepper to taste
Sauté vegetables, tomato paste, and bay leaves in butter until soft, 5 min. Deglaze with apple juice or cider and wine, scraping bits from the bottom of the pan. Simmer until reduced, 5 min.
Add beef broth; simmer 8-10 minutes, then strain. (Sauce may be made ahead to this point and chilled.) Return broth to a clean pan and bring to a boil over high heat.
Combine cornstarch and water in a small bowl, smashing out lumps with your fingers. Whisk cornstarch into the boiling broth, stirring constantly until slightly thickened.
Finish with jelly, truffle butter and sage. Season with salt and pepper, then serve with Wellingtons.