Deconstructed Pork Wellington Food

PORK WELLINGTON

Steps:

• Heat a pan with a little oil to a very high heat and season the pork fillets well all over. Put 1 fillet in the pan and fry for 2 mins to give it a little colour all over. Remove and repeat with the other fillet, then leave both to rest and cool.
• Fry the shallot in the butter in the same pan for 2 mins, then add the mushrooms and cook until both are soft. Add the herbs and cook for 1 min. Season, tip 1/ 3 of the mixture into one bowl (reserved for the sauce) and the rest into another, and set aside to cool. Don't wash the pan.
• Meanwhile, heat a little oil in another large pan, add the spinach and cook briefly until wilted. Set aside until cool enough to squeeze out all the excess moisture, then chop. Tip the spinach into the first pan and use it to wipe up all the seasoning and juices.
• Overlap two pieces of cling film over a large chopping board. Lay the slices of prosciutto on the cling film in two rows, slightly overlapping. Carefully spread the pâté mixture over the prosciutto, then sit the pork fillets on top. Pack the mushrooms in the gaps, then top with the spinach. Use the cling film to draw the prosciutto around the fillet mixture, then roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Chill while you roll out the pastry.
• Dust the work surface with a little flour. Roll out a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll the fillet from the cling film and sit it in the centre of the smaller strip of pastry. Brush the pastry's edges with the yolk mixture, as well as the top and sides of the wrapped fillet. Using a rolling pin, lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Trim the joins to about a 4cm rim. Seal the rim with the edge of a spoon handle. Glaze all over with more egg yolk and, if you like, mark the wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
• 6 Heat oven to 200C/180C fan/gas 6. Brush the wellington with a little more egg yolk and cook for 35-40 mins until golden - the pork will be just pink in the middle. Allow to stand for 10 mins before serving in thick slices.
• To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

PORK WELLINGTON

Steps:

• Heat oil in large nonstick skillet over medium-high heat. Add pork; cook, turning occasionally, 4 min. or until evenly browned on all sides. (Pork will not be done.) Remove pork from skillet, reserving drippings in skillet; cool pork completely.
• Meanwhile, add apples and onions to reserved drippings; cook, stirring frequently, over medium-low heat 5 min. or until crisp-tender. Remove skillet from heat. Stir in mustard and bread crumbs; cool completely.
• Heat oven to 425°F. Unfold pastry on lightly floured surface; roll into 11x9-inch rectangle. Position pastry with one long side facing you. Spread with mustard mixture to within 1 inch of top edge.
• Place single layer of cheese slices, with sides slightly overlapping, at bottom edge of pastry; top with pork.
• Brush egg onto all uncovered parts of pastry. Roll up pastry tightly around pork, starting at bottom edge; press seams together to seal.
• Place, seam side down, on parchment-covered baking sheet. Brush evenly with remaining egg wash.
• Bake 25 min. or until pork is done (145°F). Remove pork from oven. Let stand 3 min. before serving.

PORK WELLINGTON

Steps:

• Make Mushroom pate' by.
• pulsing mushrooms in food processor until fairly fine (a few chunks here and there are OK.
• Combine in skillet with next 7 ingredients.
• Bring to low boil, stir and simmer until reduced to a wet paste.
• While pate simmers, season and truss meat with the narrow end of one tender next to the thick end of the other (just like they come in the package).
• Season with Savory Roast Rub, or any other savory seasoning of your choice.
• Combine 1 whole egg with 2 Tbs water and whisk to make egg wash.
• Seam the two packs of puff pastry together by brushing one edge of one package, overlapping the second package by about an inch, pressing the two together gently, then painting the seam again.
• Spread 1/2 of the cooled mushroom pate' thickly over the middle 1/2 of the puff pastry.
• Lay pork on top of pate'.
• Spread other half of pate' over top of pork.
• Pull sides of pastry up to cover all.
• Paint edges and ends with egg wash and crimp to seal, then paint again.
• Make 4 0r 5 2"vent slits across top.
• Brush with melted butter.
• Bake uncovered in preheated 350* oven on middle rack or above for approximately 45 minutes to an internal temp of 130*.
• Rest uncovered 20 minutes, slice in 1" slices.
• Serve with beef or veal cream demiglace.