Easy Cheesy Pork Wellington
Pork loin stuffed with freshly made garlic herb cream cheese, wrapped in prosciutto and puff pastry. So easy to make and great for entertaining.
Servings 4
Equipment
- 1 cook's knife
- 1 Wooden chopping board
- 1 set of Digital scales
- 1 Garlic crusher
- 1 Set of measuring spoons
- 1 Large frying pan
- 1 small glass bowl
- 1 Fork
- 1 Pastry brush
- 1 Sheet of baking paper
- 1 baking tray
Ingredients
- 500 g / 1.1lbs Pork tenderloin
- 100 g / 4oz Light soft cheese (cream cheese)
- 3 Cloves garlic crushed
- 1 tbsp Mixed herbs (dried)
- 1 tbsp Olive oil
- 75 g / 3oz Prosciutto
- 1 x 375g Sheet puff pastry
- 1 Egg beaten
Instructions
- Start by blending the light soft with the crushed garlic and herbs in an electric herb chopper or mash together well with a fork in a bowl.
- Trim off any fat and sinew from the tenderloin.
- Using a sharp cook's knife, butterfly the tenderloin by making a deep incision along the length. Be careful not to cut all the way through.
- Fill the cavity with the soft cheese mixture.
- Wrap the prosciutto slices around the tenderloin to cover the cavity, tucking the ends 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 the Pork Wellington with egg wash and place on a baking tray lined with baking paper.
- Bake at 200°C, 180°C fan, 390°F, gas mark 6, for 30 to 35 minutes on the bottom oven shelf. Alternatively, cover with baking paper and place in the fridge for up to 24 hours before baking.
- 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 with the cream cheese (eg lemon zest/juice and pepper) or add a layer of wilted spinach.