Pork Wellington

Beef Wellington so different, that you can hardly speak of it. 😀 I love this very own version. We eat it really rarely, only on special days when my loved one will suprise me with something special for dinner. What’s so different? I use Pork instead of beef and I actually don’t know what’s diffrent from the original recipe. But no matter because this is a sooooooo delicious dish that you should definitely give a try. Not body-conscious but therefore certainly more palatable. And even more so in combination with croquettes, although I did not make them myself. I tried once but the effort has really not worth it for me. Just a real pleasure of this court …

Pork-Wellington-Recipe

Cube the onion and the mushrooms. Roast them in a pan together with the minced meat.
Season it with salt, pepper, majoram and thyme and let all cool down for a while.

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Chop the pork loin to 6 slices and sear them from every side. Cut the short pastry into 6 rectangles, put a piece of pork loin and filling on them and seal them.

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Bake them in the oven at 350°F for about 10-15 minutes, till they’re golden brown.

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pork wellington


Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 servings

Ingredients

  • 5 oz minced meat
  • 7 oz pork loin
  • 3,5 oz mushrooms
  • 1 roll short pastry
  • 1 onion
  • 1 tsp thyme
  • 1 tsp majoram
  • pepper, salt
  • oil

Instructions

  1. Cube the onion and the mushrooms. Roast them in a pan together with the minced meat.

  2. Season it with salt, pepper, majoram and thyme and let all cool down for a while.

  3. Chop the pork loin to 6 slices and sear them from every side.

  4. Cut the short pastry into 6 rectangles, put a piece of pork loin and filling on them and seal them.

  5. Bake them in the oven at 350°F for about 10-15 minutes, till they're golden brown.

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