This pork wellington is wrapped in a pork sausage stuffing that is wrapped in a golden, flaky puff pastry. I served it with roasted vegetables.
Prep time: 15 minutes
Baking time: 30 minutes
Resting time: 10 minutes
1 pork tenderloin, about 2 pounds
1 pound ground pork
1 cup fresh mushrooms, chopped
4 tablespoons onion, chopped
2 teaspoons fennel seed
1 teaspoon chili flakes, more or less to taste, optional
salt and pepper
Frozen puff pastry, thawed
Brown tenderloin in hot oil. Set aside. Preheat oven to 400˚F/200˚C.
Prepare a baking tray with parchment paper. Set aside.
In a medium bowl, add the ground pork, mushrooms, onion, fennel, chili flakes, if using, and salt and pepper. Mix and set aside.
Roll out puff pastry on a lightly floured board. Spread the ground pork mixture in the middle of the pastry, leaving a 2 inch border all around. Put the pork tenderloin in the center of the ground pork mixture and fold up the long sides. Seal and fold the short ends under the pastry. Turn it seam side down on the prepared baking tray. Brush vegetable oil all over the pastry.
Bake 30 minutes or until the pastry is golden and the pork tenderloin reaches an internal temperature of 140˚F on an instant read thermometer. Let rest 10 minutes before slicing and serving.
Prep time: 10 minutes
Cooking time: 10 minutes
1/4 cup vegetable oil
1/3 cup flour
2 cups milk
1-2 teaspoons soy sauce, optional
salt and pepper to taste
Heat the oil in a medium saucepan. Add the flour and whisk until smooth. Gradually pour in the milk, stirring constantly, until the mixture thickens and is smooth. Add soy sauce, if desired, to make the gravy brown. Add salt and pepper to taste.
I had leftover mushrooms and onion, so I browned these up and added them to the gravy.