Pork Wellington
Annie | January 31, 2009Makes 8 Wellingtons
Saute in 1 T. olive oil; Chill:
2 pork tenderloins, trimmed and cut into 8 medallions
salt and pepper to season
Saute in 1 T. olive oil:
1 T. garlic, minced
½ t. red pepper flakes
6 oz. Spinach
Prepare; Assemble with:
1 box frozen puff pastry, thawed (17 oz.)
4 oz. Prosciutto, thinly sliced, divided into enough portions per Wellington
Seared medallions
2/3 cup goat cheese, divided (about 3 oz. Per Wellington)
Spinach, divided into enough portions per Wellington
Brush with:
2 eggs beaten with 2 T. water
Directions:
Slice tenderloin into 5-6 oz. Pieces, for a total of 8 medallions. Season with salt and pepper.
Sear medallions in 1 T. oil in a non-stick skillet over medium high heat on both sides, 10 minutes total. Transfer to a plate and chill until completely cool, at least 30 minutes.
Saute garlic and pepper flakes in 1 T. oil in a large skillet over medium high heat until fragrant. Add spinach and season with salt. Drain spinach in a sieve, pressing until dry, then divide in to 8 equal portions.
Thaw puff pastry sheet according to box directions. Roll out each sheet then cut into four 4” squares, per sheet.
Preheat oven to 425°
Assemble Wellingtons by first laying a slice of prosciutto on each square, then topping with a pork medallion. Top pork with goat cheese and spinach, then another slice of ham.
Fold one corner of the pastry square up to the top of the layering. Fold the opposite corner up to the center, use egg wash to ‘glue’ together. Fold the two remaining sides up similar to wrapping a gift and secure with egg wash. If tears in the pastry occur, stretch the pastry to cover the holes. Transfer them to a parchment lined baking sheet coated with a non-stick spray. Place the folds on the bottom. Brush entire Wellington with egg wash.
Bake until golden brown, 30 minutes. Rest 5 minutes before serving.
