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PORK TENDERLOIN A LA WELLINGTON

2 pork tenderloins (6-8 oz. each)
4 oz. boursin cheese
roll tenderlins in:
l tbsps. olive oil
6 oz. prosciutto (3 oz. per tenderloin)
Trim; wrap each tenderlin in:
l sheet thawed puff pastry roled to a l6xl2″ rectangle
brush pastry with l egg beraten with l tb sps. water and then chill
bake wellingtons. Serve with apple sage sauce (see below)
Trim tenderloins of fat and silverskin. then “butterfly” and stuff them with boursin cheese. Next roll the pork in thinly sliced proscuitto thebn sear in the olive oil. after that wrap each tenderloin in 2/3 of a sheet of puff pastry. The sheets are usually folded into thirds – simply unfold a sheet and trim off and chill l/3. Roll out the larger portion and wrap a tenderloin; do the same with the other one. then cut decorations from the chilled sectio
(Prepare tenderloins trimming off silverskin and the thin tail at the end (reserve tail end for another use)> Butterfly
them for stuffing making a l” deep incision down the length of each – do not cut all the way thru. stuff each tenderloin with half the boursin. Roll the tenderloins in proscuitto. To do that 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 med-high heat until prosciutto is brown and crisp on all sides, 5-8 mins. Chill thoroughly. Trim pastry as described above wrap pork and tgransfer to a b aking sheet. Brush with egg water mixture then decorate with pastry vines and cutouts. Cover with plastic; chill l hr. or up to 24. Preheat oven 400 with rack in lower third. Brush with more egg wash for good browning. Bake tenderloins 30 mins or until golden. Let rest 5 mins before slicing. To serve trim off the ends (they’redoughy) then slice into 2″ thick pieces allowing 2-3 per person. Serve with sage sauce.)
APPLE SAGE SAUCE FOR PORK WELLINGTON;
saute in l tbsps. butter:
l/2 cup yellow onion, chopped
l/4 cup carrot, choppedl
l/4 cup celery chopped
l tbsps. tomato paste
2 bay leaves
deglaze with:
l/4 cup apple juice or apple cider
l/4 cup dry white wine
add and simmer and then strain:
3 cups beef broth
combine and whisk in:
2 tbsps. cold water
2 tsp. cornstarch
finish sauce with
l tbsps. apple jelly
l tbsps. butter
l tsp. dried sage
Saute veggies, tomato paste and bay leaves in butter until soft, 5 mins. Deglaze with apple cider and wine scraping bits from the bottom of the pan. Simmer until reduced 5 mins. Add beef broth, simmer 8-l0 mins 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 and butter. Season with s&P then serve with pork wellington.
Serves 4 to 6 Cuisine at Home Magazine

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https://recipes.connorbowen.com/recipe/pork-tenderloin-a-la-wellington/