Pork Wellington

A cheaper version of beef wellington but just as delicious.

And guarantees to impress your friends as quite original 😉

Ingredients for 4 servings :

– 1 fillet of pork tenderloin (about 450g)

– Dry mustard

– Salt & pepper

– Butter and oil

– A bunch of parsley

– 2 pots of egg-cress

– 1 clove garlic

– 125 ml full fat milk

– 125 ml single cream

– 400g sausage meat

– 70g white breadcrumbs (fresh)

– 6 slices cooked ham

– 1 egg

– 1 pack puff pastry

Method:

Pre-heat the oven to 190c

1. Mix the mustard with salt and freshly ground black pepper

2. Rub the meat with the mustard mix

3. Heat some oil in a  frying pan on very high heat. Brown the pork on all sides

4. Place the milk, cream, peeled garlic and herbs in a food processor or a jug. Puree until smooth

5. Place the sausage meat, breadcrumbs and herb and milk puree in a bowl. Mix well

6. Place coat the pork fillet in the sausage meat mixture in wrap in ham

7. Roll out the dough and place the pork parcel in the middle

8. Roll the pastry to encase the meat and seal with some beaten eggs

9. With the tip of a knife, draw a pattern on the top crust, making sure you do not go through the pastry

10. Brush with the remaining beaten egg, adding some water if necessary

11. Pierce some holes through the pastry to allow the steam to escape

12. Bake in the oven for about 45 mins. Leave to rest for 10 minutes and serve