Easy Cheesy Pork Wellington
User Reviews
4.9
24 reviews
Excellent
-
Servings
4
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Course
Main Course
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Cuisine
British
Easy Cheesy Pork Wellington
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Pork loin, stuffed with freshly made garlic and herb cream cheese, wrapped in prosciutto and enveloped in puff pastry – easy to make, but will impress your friends or family no end.
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Ingredients
- 500 g / 1.1lbs Pork tenderloin
- 100 g / 4oz Light Philidelphia cream cheese
- 3 Cloves garlic crushed
- 1 tbsp Mixed herbs (dried)
- 1 tbsp olive oil
- 75 g / 3oz Prosciutto
- 1 x g sheet puff pastry
- 1 egg beaten
Instructions
- Start by whizzing up the Philidelhia with the crushed garlic and herbs in a herb chopper (see Braun ad below) or mash together well with a fork in a bowl.
- Trim off all fat and sinew from the tenderloin.
- Butterfly by making a deep incision down the length of the tenderloin being careful not to cut all the way through.
- Fill the gap with the cheese mixture.
- Wrap the prosciutto around the tenderloin tucking it in underneath.
- Sear in oil in a large frying pan over medium to high heat until prosciutto is brown and crisp on all sides (about 5 minutes).
- Chill thoroughly.
- Place tenderloin upside down on the sheet of puff pastry, wrap up and seal with egg wash.
- Any excess pastry at the ends can be cut off and made into leaf decorations if you wish.
- Brush Wellington with egg wash.
- You can now bake at 200°C for 30 - 35 minutes on the bottom shelf of the oven or put back in the fridge for up to 24 hrs covered in cling film.
- Allow to rest for 5 minutes before serving.
- Serve with a salad in the summer or your favourite vegetables in the winter.
Notes
- To make this dish slightly leaner you could use light puff pastry. You could also experiment with other flavours in with the cream cheese or just buy a pre-made version. Mincing up the garlic freshly though does give a lovely kick.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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