Wellington pork topped with creamy herb sauce
This recipe is yet another way to get ready for the Holidays. I’ve been thinking about it for a while now, and it’s a derivative of the classic Beef Wellington recipe, but I’ve named it Pork Wellington.
Some might say it’s not the most amusing name for it, but I don’t care because it’s delicious!
The sweet toppings made with dates and sweet potatoes could probably convince even the most conservatives to try it!
Particularities
- Serves6 - 8
- Prep time45 mins
- Cook time30 - 40 min
- Timeout30 mins
- FreezingFreezes well
Ingredients
- 1 roll of flaky pastry, store-bought
- 1 egg, whisked (to baste)
Pork loin
- Salt & pepper, as preferred
- 1 580 g of Canadian Pork loin (or 600g of beef butt tenderloin)
- 1 tablespoon of vegetable oil
Toppings
- 2 tablespoons of vegetable oil (or butter)
- 1 shallot, chopped
- 1 garlic clove, chopped
- ½ a sweet potato(1 cup), shredded
- 1 carrot (½ cup), shredded
- 5 – 6 Medjool dates (¼ cup), pitted and chopped
- 2/3 cup of vegetable broth
- 1/2 a lemon’s juice
- Salt & pepper, as preferred
Sauce
- 1 tablespoon of butter
- 3 shallots (1 cup), chopped
- 1 1/2 cup of 35 % cream
- 1/2 a lemon’s juice
- 1/2 cup of fresh herbs, chopped (dill, thyme, oregano, chives, basil, etc.)
- 1/2 teaspoon of salt
- Pepper, as preferred
Steps
- Canadian pork: Season the loin well. Heat the vegetable oil in a large pan over high heat then brown the loin for 2 to 3 minutes on each side. Remove from heat and add to a plate. Keep in the fridge until the meat is cooled entirely.
- Toppings: Heat the vegetable oil over medium heat in a large pan, then brown the shallots and garlic for 5 to 6 minutes.
- Add the remaining topping ingredients and cook for 10 to 15 minutes, or until the liquid is reduced entirely. Keep in the fridge until the mix has cooled completely.
- Assembling the Pork Wellington: Spread the toppings onto the loin, making it all adhere to the meat. Set aside in the fridge.
- Preheat the oven to 425°F and place the rack at the centre of it. Lay out the dough onto a piece of parchment paper, making sure your piece of dough is large enough to wrap the loin. Add the garnished piece of pork to the bottom of the rectangle.
- Roll the loin on itself, while holding the toppings, thus wrapping it in the dough entirely. The parchment paper can be helpful in this, to form a tight cylinder. Set in the freezer for 15 minutes. It’s essential for the pork to be nice and cold before it goes into the oven.
- Baste the dough with the egg yolk, then lay onto a parchment lined baking sheet. Cook for 25 to 30 minutes or until the internal temperature reaches 145°F (taken with a meat thermometer) and that the dough is golden and well cooked. Remove from the oven and set aside for 10 minutes before serving.
- Sauce: Heat the butter over medium-low heat in a small pot, then brown the shallots for 5 minutes. Pour the cream and continue baking for 5 minutes. Remove from heat, add the lemon juice and herbs then puree the sauce with a handheld mixer. Season.
- Serve: Slice the Wellington pork and serve with your creamy herb sauce along with your preferred selection of vegetables
Beef option
- Cook for 35 to 40 minutes, or until the internal temperature reaches 131 to 136 °F, taken with a meat thermometer.
Tips & tricks
- Can be frozen before cooked.
- We’ve selected the Canadian pork loin for its size, compared to the Nagano pork, which is smaller.
- This Wellington recipe is a well-known classic which we’ve revisited and served with colourful winter vegetables for toppings and a creamy herb sauce.
- Everything must be nice and cold before adding to a preheated oven (425°F) to get a crispy dough and a well-seared piece of meat without it being overcooked
Recipe published on August 19, 2018
