Easy Cheesy Pork Wellington
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.
Servings 4
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 375g 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.