How To Make Pork & Chestnut Wellington
Pork is one of the most commonly cooked meats in the world and we’ve decided to put our spin into these minimal yet tasty pork recipes that will have you looking forward to every bite.
Serves:
Ingredients
- 500g pork tenderloin, trimmed
- 200g cooked chestnuts, roughly chopped
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 2 sprigs of fresh thyme
- 200g puff pastry
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
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Preheat the oven to 200°C (400°F).
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In a large skillet, heat some oil over medium heat and cook the onions until softened. Add the garlic and cook for another minute.
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Add the pork tenderloin to the skillet and brown on all sides. Remove from heat and let it cool slightly.
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Roll out the puff pastry on a lightly floured surface to a rectangle large enough to wrap the pork tenderloin.
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Spread the chopped chestnuts over the pastry, leaving a border around the edges.
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Place the cooked pork tenderloin on top of the chestnuts, then season with salt, pepper, and thyme leaves.
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Brush the edges of the pastry with the beaten egg, then fold the pastry over the pork and seal the edges.
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Place the wellington on a baking tray lined with parchment paper, seam side down.
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Brush the pastry with the remaining beaten egg for a golden finish.
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Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the pork is cooked through.
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Allow the wellington to rest for 5 minutes before slicing and serving.
Nutrition
- Calories : 582kcal
- Total Fat : 30g
- Saturated Fat : 10g
- Cholesterol : 147mg
- Sodium : 470mg
- Total Carbohydrates : 39g
- Dietary Fiber : 3g
- Sugar : 4g
- Protein : 43g
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