Pork Wellington, a classic British dish, gets a delightful twist in our Hairy Bikers version. With a crispy puff pastry enveloping juicy pork tenderloin and savory mushroom duxelles, this recipe is sure to impress your guests and family. You don’t need to be a professional chef to tackle this recipe; follow our step-by-step instructions for a delicious Pork Wellington that’s perfect for special occasions and Sunday dinners alike.
Hairy Bikers Pork Wellington
Ingredients:
– 1 1/2 lb pork tenderloin
– Salt and black pepper
– 1 tablespoon olive oil
– 6 slices of prosciutto
– 2 tablespoons whole grain mustard
– 1 lb chestnut mushrooms, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon fresh thyme leaves
– 1/2 cup white wine
– 1 sheet of puff pastry, thawed if frozen
– 1 egg, beaten (for egg wash)
Instructions:
1. Preheat your oven to 400°F (200°C).
2. Season the pork tenderloin generously with salt and black pepper. In a large skillet over medium-high heat, add olive oil. Sear the pork on all sides until browned, about 2-3 minutes per side. Remove from the skillet and let cool.
3. Lay out a large sheet of plastic wrap and slightly overlap the prosciutto slices. Spread the whole grain mustard evenly over the prosciutto.
4. In the same skillet used for the pork, add the chopped mushrooms, garlic, and thyme. Cook until the mushrooms are golden brown and all the liquid has evaporated. Pour in the white wine and cook until it has reduced by half.
5. Place the mushroom mixture in a food processor and pulse until it becomes a rough paste. Let it cool slightly.
6. Spread the mushroom mixture evenly over the prosciutto-covered plastic wrap.
7. Place the seared pork tenderloin on top of the mushroom mixture. Use the plastic wrap to roll the prosciutto and mushrooms around the pork tightly. Twist the ends of the plastic wrap to secure the roll. Refrigerate for 30 minutes.
8. On a lightly floured surface, roll out the puff pastry to a rectangle large enough to wrap around the pork completely.
9. Remove the pork from the plastic wrap and place it in the center of the puff pastry. Brush the edges of the pastry with the beaten egg.
10. Fold the pastry over the pork, making sure to seal the edges well. Trim any excess pastry and crimp the edges with a fork to create a decorative pattern. Make a couple of small slits on top of the pastry to allow steam to escape.
11. Brush the entire pastry with the remaining beaten egg for a golden finish.
12. Place the Pork Wellington on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C).
13. Allow the Pork Wellington to rest for 10 minutes before slicing. Serve with your favorite sides and enjoy your flavorful creation!
This Hairy Bikers Pork Wellington is a show-stopping dish that will make you feel like a culinary superstar. The combination of tender pork, earthy mushrooms, and flaky pastry is a true delight for the taste buds. Whether you’re hosting a dinner party or simply want to elevate your weeknight meal, this recipe is a winner. Give it a try and savor every delicious bite!
