Pork Wellington

Updated at: Thu, 17 Aug 2023 09:01:51 GMT

Step 1

1. Finely dice and onion and fry in oil for 3-4 minutes to soften.

Step 2

2. Finely dice the mushroom and add this in and fry for 5 minutes

Step 3

3. Peel and finely dice the apples and add these into the pan.

Step 4

4. Crush the garlic and remove the leaves of the thyme and chop them as fine as you can. Add into pan with all the other ingredients and cook on a low heat for 10-15 minutes til it’s dark and thick. Stir enough to prevent it sticking.

Step 5

5. Let the mixture cool.

Step 6

6. Pre heat the oven to 200C

Step 7

7. Season the pork fillet with the salt and MSG, and fry on all sides for 2-3 minutes to colour

Step 8

8. Overlap 2 sheets of cling film to have a big area to work with. Lay out the prosciutto so that they’re overlapping,

Step 9

9. Spread out the Duxelle, leaving gaps at the edges.

Step 10

10. Lay the pork fillet down and roll it up, using the clingfilm to tighten it into an airless log.

Step 11

11. Overlay another 2 sheets of cling film. Lay down the pastry. You need enough to wrap around plus 3cm at each end. Cut off any you don’t need beforehand and this can be used for decorating.

Step 12

12. Crack and whisk an egg

Step 13

13. Lay down the log on the pastry. Brush the sides with egg and roll up and seal, using the cling film to help pinch the ends together and roll it up into a tight log. Try and remove as much air as you do this. This can be left in the fridge until ready to cook.

Step 14

14. Lay on a baking tray, and brush with egg. Decorate with extra pastry and re brush with egg. Add some salt on top.

Step 15

15. Bake at 200C for 25 minutes (medium rare) to 35 minutes (medium). Add 8 minutes to cooking time if it was fully refrigerated. Use a temperature probe if you can. 63C for medium rare, 70C for medium.

Step 16

16. Rest for 5 minutes before cutting.

Step 17

17. Serve up with sides of choice, I recommend green veg and mashed potato!

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