Easy preparing recipe Pork Wellington with 10 ingredients and 7 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Pork Wellington easy, bouncy, practical.
Hi all, at this time you get present recipe Pork Wellington with 10 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 10 ingredients and 7 stages of easy cooking Pork Wellington.
Ingredients all Pork Wellington
Prepare : Pork tenderloin.
Needed 250 gr : crimini mushrooms.
Needed 2 cloves : garlic.
Needed 5 sprigs : thyme.
Needed 1 : apple.
Prepare : Puff pastry.
Prepare 4 slices : prosciutto.
Needed 2 tsp : yellow mustard.
Prepare 1 tsp : honey.
Prepare 1 : egg.
If all basic ingredients Pork Wellington it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.
Process Cooking Pork Wellington
Blitz the mushrooms and apples in a food processor. Add the thyme and crushed garlic..
Cook the mushroom mixture till dry, approximately 15 minutes on medium heat, stirring regularly. And set aside..
Season the pork tenderloin with salt and pepper. Preheat a pan on high heat, and brown on all sides..
Lay out the puff pastry, shingle on a layer of prosciutto. On top of that spread out the mushroom mixture..
Mix the honey and mustard and spread it out over the pork tenderloin. Place the tenderloin on the pastry, en roll it up tightly. Trim excess and ensure a tight seal. Wrap up in plastic wrap and refrigerate for at least one hour and up to two days..
Preheat the oven to 220 celcius. Unwrap the package, score it and give it an eggwash. While still cold, place in the center of the oven for 25 minutes, or untill the pastry is cooked..
Rest the meat for 3 to 5 minutes and slice 2 to 3 cm thick slices and serve with sides..
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