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!Open For Critique / Constructive Criticism******************************This is a version of pork wellington. A wellington is a loin slice of meat surrounded by a sauce and encapsulated in a layer of puff pastry. This was made with a full pork loin (I would recommend slicing the pork loin into two after preparing this one as I feel it would wrap tighter) along with a light mustard sauce and a dried fruit stuffing in the center.
You will need the following for this recipe:
1 pork loin vacuum sealed without seasoning or sauce.
1 package puff pastry (usually found in the frozen bread, dough or desert sections)
2 tablespoons mustard
6 ounces dried fruit of some kind (this uses a mixture of dried berries).
flour for rolling
egg wash (1 egg beaten)
The first major step in the recipe is to remove the tough "silver-skin" off of the pork loin. This is the thick white fat cap that appears on one end of the loin. If this is not removed the loin will "curl up" while being cooked breaking the wellington pouch. Take a sharp pairing knife and insert just under the white skin. Wriggle the knife back and forth slightly to loosen a small section of silver skin and then use your fingers to pull the skin off.
This is the easiest way to remove the skin without cutting too much of the loin apart. Once this is trimmed, cut the loin in half down the center mass of the meat. You can flip the two halves of meat together, reversing the ends (placing one side facing upright the way you cut the meat and the other flipped over) in order to ensure an even cooking time, or you can use the other half of the loin to cook a second wellington if you do not need to feed many people.
Once the loin is prepared place the puff pastry sheet out to defrost at room temperature. It will take roughly 25-40 minutes to reach the appropriate temperature. You need to unfold the pastry so it lays flat onto a floured surface for rolling. Begin to roll the puff pastry out, aiming for a 12 inch by 15 inch rectangle. Remember to turn the pastry with each time you roll out the dough to ensure equal length.
Once you have an appropriate length that will cover the pork loin leaving at least three wraps of dough along with an overlap on each end, place a thin spread of the mustard on the pastry dough where you will place the loin. Place the loin on top and if you are using a half loin place the dried fruit alongside the meat. If you are using two halves place the fruit in the middle of the two halves. Roll the pastry over the meat, folding the meat and pastry together into a "burrito" shape, folding the overhanging ends over each end of the wellington. apply the egg wash to the top of the wellington to ensure a brown outer crust.
Place the wellington seam side down onto a parchment paper lined cookie sheet and bake in the oven at 350 for roughly 45 minutes. Check the meat for an appropriate temperature (temperature should be between 140-165) Allow the wellington to rest on a cooling rack for at least 15 minutes to redistribute juices. Slice using a long slicing knife into roughly 1 inch slices.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 867 x 574px
File Size 367.6 kB
To double up on Chris' post:
Not only don't you need to worry about those nasty things in pork of "old days" that you had to cook out, but "modern" pigs have been bred to be FAR leaner than the "older models". Pork producers were responding to the "new, healthier, leaner" life styles of today, and fatty pork (with all that lovely flavor) wasn't selling.
What that means for today's cooks is, most pork cuts are nearly as lean as beef fillet, and like a fillet will turn into dry, tasteless shoe leather if cooked to the temperatures that the older, fattier and more marbled pork used to tolerate. So today, you want to aim more at the medium with a tilt toward medium rare (wuffy would say around 150, and no more than 155F) for most pork roasts and chops if you're frying or baking/roasting.
Now, there's a whole 'nother thing if you're doing "low and slow" smoking, where the result takes the internal temperature quite high and holds it there until the collagen in the connective tissues and tendons dissolves into the gelatin that gives ribs and pulled pork their special appeal. But that doesn't really apply to a roast like this.
Not only don't you need to worry about those nasty things in pork of "old days" that you had to cook out, but "modern" pigs have been bred to be FAR leaner than the "older models". Pork producers were responding to the "new, healthier, leaner" life styles of today, and fatty pork (with all that lovely flavor) wasn't selling.
What that means for today's cooks is, most pork cuts are nearly as lean as beef fillet, and like a fillet will turn into dry, tasteless shoe leather if cooked to the temperatures that the older, fattier and more marbled pork used to tolerate. So today, you want to aim more at the medium with a tilt toward medium rare (wuffy would say around 150, and no more than 155F) for most pork roasts and chops if you're frying or baking/roasting.
Now, there's a whole 'nother thing if you're doing "low and slow" smoking, where the result takes the internal temperature quite high and holds it there until the collagen in the connective tissues and tendons dissolves into the gelatin that gives ribs and pulled pork their special appeal. But that doesn't really apply to a roast like this.
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