Wellington: The Swine!

Pork Tenderloin Fillet
(The organic pork tenderloin pictured is available at US Wellness Meats Online.)
The ever gracious Mrs. E. and I were fortunate enough to be guests at a superb dinner party Saturday night. The other guests were funny, engaging, ridiculously good looking and just boisterous enough to ensure that the party was to be a success from the first. The hostess’ table was charming, red accents for valentine’s day, with homemade coasters bearing reflections on love. Candles were in abundance, and the dog well trained to spot potential trouble (who know those glass beaded things could catch fire? “Well done, Lassie.”)

The main course was nicely presented. A Wellington always makes an elegant centerpiece.

Now, a Wellington it was, with a twist. Whether because of her French roots or not, this Wellington was made with pork tenderloin! (Of course, we are in Virginia, unofficial state motto: “If it’s swine, it’s fine.”) The Pork Wellington was delicious, and more importantly, easy to make. If I’ve remembered all the ingredients…

So, stop worrying about what to serve this weekend to your guests and start debating the merits of pairing a lighter red Pinot Noir (or Côtes du Rhône) or a white wine like a Viognier with the dish.

1 Pork Tenderloin
salt and pepper
olive oil
several strips of bacon or cured ham like proscuitto.
1 container of Boursin herbed soft cheese.
1 box of puff pastry (you’ll use a couple of sheets.)
1 egg and a dash of water.
Parchment paper and a cookie sheet.

Trim the silvery part from the tenderloin. You can probably dispense with the tail end, too, for symmetry. Or fold it over to maintain the more uniform thickness better for even cooking.

Heat a tablespoon or so of olive oil in a large skillet.

Salt and pepper the tenderloin, wrap with the bacon or ham and sear in the olive oil.

Let cool.

Spread with the Boursin cheese.

Wrap with the puff pastry sheets. You’ll put this on the parchment paper on a cookie sheet, seam side down.

Brush with an egg wash (beat the egg with a little water.) Chill for an hour and heat the oven to 400ºF. Bake for approximately 40 minutes on the lower rack of the oven. Let stand for 5 minutes before slicing to serve.

The Pork Wellington was served with an orzo, feta, black olive and roasted vegetable side dish. I brought along a salad made with a vinaigrette spiked with orange juice, tomatoes, celery, cucumbers, red onion, blood oranges, blue cheese and walnuts.

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7 Responses to Wellington: The Swine!

  1. I think I just might give this one a try. Pork tenderloin can be so bland, but this recipe sounds quite flavorful.

  2. What? No pix? Love a good viognier! My friends have a winery somewhere south of ch-ville and i first got to try it there… yummmmmmm.

  3. Peak– the Boursin really notches up the flavour. I don’t think I’ve forgotten anything in the recipe…. forgot my phone has a camera integrated I could have used! I’m still getting used to all the mod cons.

    P-D — good friends to have! (And good Virginians. Acte 12[I think] states that for every acre over five that you own you’re required to plant a certain number of vines.) The grape does really well in VA soil. It used to be used as just one element in a wine but is really coming into its own.

  4. fairfax says:

    THey’ve got a big old spread down there in Amherst… lots of acres, but about 20 or so planted in vines. The place has been in their family since the War of Northern Aggression!

  5. pvedesign says:

    Cheese on anything or in anything is a yes for me and my family!
    Bacon is a runner up.
    So much for skinny.
    Taste wins.

  6. t.i.g. says:

    Love it that you post so many great recipes. Shame my culinary skills are less than spectacular . . .

  7. Thanks TIG, it’s just a case of practicing. And really loving to eat….

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