You’ve had beef Wellington, but have you had pork Wellington? If not, I’d implore you to rectify that immediately. It is a taste sensation. A cheesy, buttery and ever-so-slightly crumbly pastry, encasing a juicy but firm piece of pork and a layer of sweet apple and garlic – what more could you want? With the addition of some boiled greens and grilled pancetta and a sticky-sweet jus (simply add a glass of red wine and a splash of port to a hot saucepan with chopped onions and a handful of cherries, plus half a cup of brown sugar and simmer), it’s a dreamy Sunday lunch but also pretty easy in the week. Make the wellingtons ahead and pop them in the fridge or even freezer and pop in the oven post work.
This recipe is relatively simple and is straight out of Daddy Press’ kitchen, but the pastry pulling does take a little bit of practice and each stage needs care and time. Unsurprisingly, Daddy Press made this part seem much smoother than I did. Basically, don’t rush; it’s easy to rip the pastry with too much force or apple filling that hasn’t quite cooled.
1 pork loin (approx 450g)
250g ready to roll puff pastry
1 red apple
4 cloves garlic
Tbsp double cream
Start by seasoning the pork loin with salt and pepper and then dividing it into three equal portions. You might want to cut off the slightly scraggly ends first.
Next, heat a little oil in a pan and when it’s sizzling, seal each side of each pork portion. This should take no more than a few minutes – it just needs to turn a little white, you’re not cooking it. When it’s done, pop on a plate to cool.
Thinly dice the onion and peel and de-core the apple into cubes. Chop the garlic too and chuck the whole lot into a hot pan with a generous dollop of butter. Cook for around 8 minutes until the onion is soft and the apple is nice and yellow. Stir in the cream and then put in a bowl to cool.
Roll out your pastry sheet so it’s nice and even and about half a sheet bigger than when you started. Now, sprinkle Parmesan over the top half (don’t be shy, there’s no need to leave any cheese-less gaps!) and fold the bottom half over it. Pinch all of the edges together so the cheese won’t fall out and then roll again til it’s a similar thickness to before. Divide into three equal squares or ‘pork homes’.
Make sure the apple mixture has cooled then put a spoonful in the centre of each square. Place the pork on top and brush a little whisked egg around it, like glue. Now, gently pull one edge of the pastry over the pork so it stops just over half way. Pull the opposite edge of pastry to meet it in the middle. Then tuck the sides up and seal the edges with more ‘glue’. You can brush the whole Wellington with it too should wish, it’ll make it a bit shiny.
Now, put your Wellingtons on a floured plate and put that in the fridge for half an hour. While you’re waiting, you can start prepping any sides you fancy.
When chilled and firm cook your wellingtons on 150 for 25 minutes. They should be golden and starting to ooze on to the baking tray a little. Serve straight away.
Psst.. if like me you have loads of filling left, try my Pork and Apple Risotto recipe!