Pork wellington

Pork wellington

By
From
Three Sisters Bake
Serves
6
Photographer
Helen Cathcart

Christmas is utterly my favourite time of year. As a family it is the one day that we are quite fierce about our traditions: there must be Disney and there must be a wellington – this is the pork variety. - Linsey

Ingredients

Quantity Ingredient
2kg boned loin of pork
20g unsalted butter
1 teaspoon olive oil
1 eating apple, peeled, cored and cut into small dice
4 big sticks rhubarb, tough strings removed if necessary, cut into small dice
1/2 teaspoon mixed spice
6 fresh sage leaves, finely chopped
150g dried breadcrumbs
6 slices parma ham
500g ready-rolled all-butter puff pastry
1 large egg, beaten
flour, for dusting
salt
freshly ground black pepper

Method

  1. Slice the pork about three-quarters of the way through along the length of the loin. Score smaller slits parallel to the long deep slice to allow you to flatten the pork out a little further. Leaving the pork cut-side up, cover it with cling film and beat it with a rolling pin a few times to flatten it. Season the cut side.
  2. Heat the butter and oil in a frying pan on a medium heat. Add the diced apple and rhubarb and sauté for 5 minutes, stirring regularly, until brown. Add the mixed spice, chopped sage and season then cook for a further 5 minutes. Set aside to cool.
  3. Once completely cool, combine the rhubarb and apple mixture in a large bowl with the breadcrumbs and mix well. Place the stuffing mixture in a line down the centre of the flattened pork loin to form a narrow mound.
  4. Lift one of the edges of the pork loin and wrap it over the top of the stuffing to fully contain it. You should end up with a big roll of pork and stuffing. Wrap tightly in cling film and put in the fridge to chill for 20 minutes.
  5. Preheat the oven to 200°c.
  6. Lay the Parma ham slices on a large sheet of cling film, side by side. Unwrap the chilled pork and place it on top of the ham. Wrap the ham around the pork, with the help of the cling film, then discard the cling film.
  7. Lay the puff pastry on a clean, floured surface. Place the Parma ham-wrapped pork in the middle of the pastry. Pull the nearest edge of pastry up and over the pork. Now roll the pork until it is fully wrapped in pastry. Seal the edges with egg wash and cut off any excess.
  8. Dust a roasting tin with flour. Place the pork in the tin, seam side facing down, and brush it all over with egg wash. Make a couple of little incisions in the pastry to release the steam.
  9. Bake in the oven for 15 minutes, then reduce the temperature to 180°c and cover the pork with foil. Cook for a further 10 minutes, until the pastry is golden brown, then remove from the oven and leave it to rest for 10 minutes with the foil on. Remove the foil before slicing. Serve hot with a creamy sauce like rhubarb and ginger or apple.
Tags:
Three Sisters Bake
Reith
Gillian
Linsey
Nichola
baking
baked
Scottish
Scotland
UK
European
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