If you want to entertain (or just treat the family) and not be stressed trying to juggle too many things in the kitchen then this dish is ideal as it can be made ahead of time and then just popped in the oven when you need it. My husband made a Pork Wellington for us last year which was made with black olive paste and prosciutto but I found it was far too salty. Hence I wanted to come up with something a bit more mellow. My light cream cheese was beckoning me from the fridge but it needed a little something, so garlic and mixed herbs were invited too. This recipe really is child’s play but produces something you would expect from a top restaurant.
The pork loin is butterflied and stuffed with the garlic and herb cream cheese.
The prosciutto is simply wrapped around the pork loin.
Next the pork loin is seared all over in a frying pan for about 5 minutes in total.
The pork loin is chilled and then wrapped in pastry.
For that bit of extra finesse make some pastry leaves.
You can also make flowers by making an oblong and making cuts along the edge of the the length and then rolling up. If it was for a birthday you could even do pastry letters!
Now you Wellington is ready to bake or put in the fridge covered for when you need it.
After serving, sit back relax and lap up all the complements!
- 500g/ 1.1lbs Pork tenderloin
- 100g / 4oz Light Philidelphia (cream cheese)
- 3 Cloves garlic, crushed
- 1 tbsp Mixed herbs
- 1 tbsp Olive oil
- 75g / 3oz Prosciutto
- 1 Sheet puff pastry
- 1 Egg, beaten
- 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.