Had Pork Wellington (353/366)

“In the summer you want fresh, light and sort of quick things; in winter you want things that are comforting, so your body really tells you you want to go towards potatoes, apples, fennel, things that are warm and comforting. And loin of pork.”
~ Ina Garten

It’s our last Tuesday Night Dinner of the year, and we wanted to make it special.  Since we’ve totally enjoyed cooking sous vide lately, we first tried to think of something to sous vide for the girls, but needed to do a fairly small piece of meat so it would cook in time for tonight.  One idea we had was to do a pork tenderloin, since we all don’t have pork often – but then I thought something in puff pastry might be nice – I love puff pastry.  The holidays are such a great excuse for indulging in something like that!  Beef Wellington is one of my favorite things ever, but I’d never seen a recipe for Pork Wellington – until a search on FoodTV.com indeed revealed a Pork Wellington recipe!  Good ol’ Alton.

Nick started by roughly dicing dried apples.

The only two deviations we made from Alton’s recipe were that we didn’t use the mustard it calls for, and instead of prosciutto we used bacon (YES!).  Nick laid the bacon strips out, overlapping them a bit to make a sheet, between two pieces of plastic wrap.  Then he rolled the strips to flatten and smoosh them together, and make the sheet a little bigger (and yes, that’s the wine bottle we [washed and then] served at dinner later!).

Salt, pepper, and thyme went onto the bacon strips, and then the loin (he had previously butterflied) went on one end.

In went the apples.

Then, using the plastic wrap as an aid, Nick carefully rolled the tenderloin in the bacon sheet.  What a beautiful pork-on-pork package of deliciousness.

Next to wrap the pork on pork package in the precious puff pastry.

Nick used egg wash to seal the deal, and more egg wash on the outside.  Yes, there are TWO of these lovelies!

And … the reveal.

So gorgeous!

This was absolutely divine.  The smoky, salty bacon was such a great compliment to the delicateness of the pork and the light sweetness of the apples, and it all made for a fantastic combination with the buttery puff pastry.  I might have to venture out and say I liked this Pork Wellington even more than the more traditional Beef Wellington.  The smaller size of a pork tenderloin lends itself to a better meat-to-pastry ratio, and the flavor combination is just perfect.  With holiday dinners coming up, you might want to consider making this for your guests.  It’s super easy, but special, impressive, and ridiculously delicious.

Related Links:
Pork Wellington by Alton Brown on FoodTV.com

Comments
One Response to “Had Pork Wellington (353/366)”
  1. Ying says:

    As a lucky recipient of a sample, I agree that this was utterly fantastic…one of the best of many delicious offerings that have come out of that kitchen!

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