Tuesday, March 26, 2013

Pork Wellington

- 1 onion
- 500g white mushrooms
- 3 cloves garlic
- butter
- olive oil
- liverwurst/pate
- puff pastry
- 2 pork tenderloins
- 100g prosciutto
- 1 egg

1. Preheat oven to 400F
2. Pulse onions and garlic in food processor. Add to pan with olive oil and butter. Cook until translucent.
3. Pulse mushrooms in food processor. Add to pan. Cook until all moisture evaporated. Add salt and pepper to taste. Cool.
4. Roll out pastry dough. Spread layer of liverwurst. Spread layer of duxelles. Layer prosciutto. Place pork tenderloins on top. Roll and seal edges of puff pastry with egg wash. Pinch ends closed. Roll with seam on bottom and eggwash entire surface.
5. Place in oven for 25 minutes. Internal temperature at least 140F. Cool for 10 minutes before serving.

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