Pork Wellington
August 15th 2009 05:45
My husband has been asking me to try cooking a wellington recipe. Not really a traditional southern dish, but I thought I could give it a try. I looked some up online, and didn't think I'd like them. Wellington is a beef or pork loin wrapped in puff pastry. So far, nothing I don't like.
Traditionally, between the pastry and the meat, there is a liver pate, or foie gras. I don't think I'd like that. Alternative recipes I found used chopped mushrooms instead. I'm not really crazy about mushrooms either. I can usually tolerate most recipes made with cream of mushroom soup, though. (And it is traditional southern cooking to make anything with cream of mushroom soup!)
I came up with this super simple recipe (and quite tasty, too) for pork wellington.
1 pork tenderloin
1 puff pastry
1 can cream of mushroom soup
1 egg, beaten
salt & pepper
Lay out the puff pastry on parchament paper, and spread the soup over it. Salt and pepper both sides of the tenderloin. Place the tenderloin in the center of the pastry and use the parchament paper to wrap the pastry around, pinching it closed. Tuck in the sides. Brush the egg over the pastry. Place on baking pan and bake at 350F about 1 hour.
This recipe was a big success with my family, even for the picky eaters!
Check out Real Home Cooking. Register to share your recipes and receive a free email newsletter each month with recipes, tips & tricks, and more.
Traditionally, between the pastry and the meat, there is a liver pate, or foie gras. I don't think I'd like that. Alternative recipes I found used chopped mushrooms instead. I'm not really crazy about mushrooms either. I can usually tolerate most recipes made with cream of mushroom soup, though. (And it is traditional southern cooking to make anything with cream of mushroom soup!)
I came up with this super simple recipe (and quite tasty, too) for pork wellington.
1 pork tenderloin
1 puff pastry
1 can cream of mushroom soup
1 egg, beaten
salt & pepper
Lay out the puff pastry on parchament paper, and spread the soup over it. Salt and pepper both sides of the tenderloin. Place the tenderloin in the center of the pastry and use the parchament paper to wrap the pastry around, pinching it closed. Tuck in the sides. Brush the egg over the pastry. Place on baking pan and bake at 350F about 1 hour.
This recipe was a big success with my family, even for the picky eaters!
Check out Real Home Cooking. Register to share your recipes and receive a free email newsletter each month with recipes, tips & tricks, and more.
Happy Cooking!
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