Non egg Mother's Day Dinner - Pork Wellington

NCEggSmoker · May 2015

Poor weather here in NC today, so no desire to start up the egg. Egged some chicken Saturday and burgers Friday night. I thawed some pork tenderloins and was looking for something interesting to do with them. Decided to thaw some puff pastry and try a Wellington pork tenderloin.
I trimmed and seasoned two tenderloins with Oakridge Santa Maria seasoning then seared them. Brushed one with honey, Dijon and honey hog seasoning then wrapped with white cheddar cheese Virginia ham and puff pastry.
I brushed the other seared tenderloin with Dijon and then wrapped in ham with the sautéed mushrooms and garlic and puff pastry. Baked them both at 375 until internal temp of 140. Rested and sliced. I honestly liked the one with cheese better than the shrooms. Didn't cook the moisture out of the duxelles long enough.

Grab bag order as usual.

SGH · May 2015

Egged or not, that is some fine looking grub my friend. If there is one thing in the cooking world that impresses me it is improvisation or the ability to adapt. For knocking a home run with the oven, I gladly give this:

NCEggSmoker · May 2015

Thanks. I hadn't worked with puff pastry before but it was pretty easy. I bought some pepperidge farm boxes back when they were on sale during the holidays and froze them. It would make an easy chicken pot pie too.

blasting · May 2015

That looks tremendous. I've eaten Wellington before, but never made it. Where do all the juices go while it's cooking? How did you keep the pastry from turning to mush? Thanks, bookmarked.

nolaegghead · May 2015

I cooked a wellington meatloaf tonight. Came out delicious, except one lesson learned - do not put it on a grate when cooking! The dough on the bottom sank into the grate and I lost some of the bread getting it free. Other than that, phenomenal!

Next time, and there will be one, I will put it on a silicone mat.

Thatgrimguy · May 2015

Yummy

NCEggSmoker · May 2015

blasting said:

That looks tremendous. I've eaten Wellington before, but never made it. Where do all the juices go while it's cooking? How did you keep the pastry from turning to mush? Thanks, bookmarked.

On mine the cheese stuffed one had little in the way of excess juices. With tenderloin cooked at 350-to375 it just didn't give off a lot of juices. I did transfer to a cooling rack to let it firm up and not sit in what little cheese squeezed out.

As for the mushroom stuffed one, wrapping in ham helps. Also, I should have cooked down the mushrooms until they were drier. Then I think they would have soaked up the meat juices. Instead they actually gave up some juices and that one did become soggy on the bottom crust. I was worried that the meat would take too long to get to temp and the crust would burn, but it was actually the opposite. The meat got to 140 before the crust was brown enough so I boosted the temp at the end to 400 to get it browned enough.

SmokeyPitt · May 2015

That looks incredible- nicely done!

Non egg Mother's Day Dinner - Pork Wellington

Comments

Categories