Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Pork Wellington??

Rick GRick G Posts: 166
edited 4:26AM in EggHead Forum
I have a couple of pork tenderloins that I'm gonna cook up tomorrow. I was thinking of wrapping them in puff pastry, but I'm not sure what to put in with the pork. Maybe some goat cheese and bacon with garlic and onions?? Any ideas??


  • mr toadmr toad Posts: 666
    Rick G,[p]spinach, cheese, roasted peppers, [p]or[p]spinach, cheese, fig preserves and other fruit[p]rdeal

    In dog Beers - I have had only one !
  • Mr. Toad,
    Chopped dried apricot, craisins, golden raisins, currants....

  • mr toadmr toad Posts: 666
    GirlyEgg"?:,[p]all good ideas, [p]i took a recipe from a moroccan cookbook - recipe was for cooking a chicken in a tagines - used those ingredients and put them in a stuffed pork tenderloin[p]wow !! [p]rdeal[p]

    In dog Beers - I have had only one !
  • BobSBobS Posts: 2,485
    Rick G,
    I have never made a Beef Wellington, but it was my understanding the you generally cooked the beef first, so that it was basically done and you were just warming it up when you cooked the pastry.[p]I would think that you would really want to do that to get he pork to 138 before you wrapped it. Otherwise you are going to be worried about the pork when the pastry is done.

  • DarnocDarnoc Posts: 2,661
    Rick G,
    To the man that wrote the book on a stuffed pork tenderloin and a blast from the past,it is good to see you posting again.Hope you are well and still giving the eggs a work out.

  • Hoss's BBQHoss's BBQ Posts: 435
    Rick G,
    Traditional Beef Wellingtons have a muchroom duexelle around the outside of a seared tenderloin. The loin is only seared not cooked all the way through. it is cooled then the duexelle is wrapped around the loin. Then it is wrapped in puff pastry. Then coat the pastry with an egg wash. 3 yolks and 1 egg plus 1/4 cup of water. Coat all the pastry for even browning. We bake ours at 400*f for 15 min then turn down to 375 till golden brown. Then take out of oven and let rest for 15 minutes. I am sure that some one can figure out how to do it on an egg!

Sign In or Register to comment.