The flavours of brandy, mushroom, tarragon and asparagus work exceptionally well with the pork. It makes for a grand centrepiece on any dining table but is surprisingly simple to put together.
Don’t let the low fat pork fool you though; this dish represents no holds barred decadence, but with Christmas around the corner, it’s time to dust off your stretchy pants anywayÃ¢â‚¬Â¦
For the Pastry
- Shop bought puff pastry.
- 5 x thin slices Parma ham
For the Mushroom and Asparagus Duxelle Stuffing
- A load of Chestnut mushrooms very finely chopped
- 4 or 5 x asparagus spears very finely chopped
- 5x Shallots, very finely chopped
- 3 x cloves of garlic, very finely chopped
- 15(ish) Tarragon leaves (more depending on how you feel about tarragon)
- Brandy, big generous glug
- Truffle oil if you have it or olive oil
- salt and pepper
For the Pork
- Pork tenderloin
- Salt and Pepper
For the Brandy and Tarragon sauce
- 1 x shallot (minced)
- 1/2 x clove of garlic (minced)
- 1 x cup chicken stock
- Brown sugar (sprinkle)
- Brandy, big glug
- Single cream
- Salt, pepper
1. Roll pastry out so that it is a little longer than the pork loin and about 4 times wider 2. Lay the Parma ham slices on the middle of the pastry, each slice should slightly overlap 3. Season the pork and seal on each side in a hot pan, with oil and salt and pepper. Cook until it is pink throughout but still just raw in the middle. Remove from heat and set aside
For the Duxelle:
1. Sweat the garlic and shallots down over moderate heat in plenty of truffle oil (or olive oil) 2. add the mountain of chopped mushrooms and asparagus and stir , add more oil if necessary 3. Season with salt and pepper 4. When the mushrooms are dark brown and squishy add a big glug of brandy and burn off the alcohol 5. Add the tarragon and cook all together with a drop of cream 6. You are looking for a pate like consistency, Something you could spread. 7. Set aside and allow to cool.
Building your wellington:
- Spread the duxelle mushrooms thickly over the Parma ham, which is on the pastry
- Place the cooked pork into the centre of the duxelle
- Pull each side of the pastry up and over the pork and so that it overlaps in the middle
- Pull the ends of the pastry up and make and seal so that you have created a water tight pastry parcel around your meat and mushrooms.
- Make a couple of pricks in the pastry and egg wash.
Cook your wellington:
- Oven, 180 Ã¢â‚¬â€œ 200 for about 25 minutes or until golden brown.
Make the Brandy Sauce while the wellington is cooking:
- Sweat the shallots and garlic together in some oil and season
- Add a big glug of brandy and burn off the alcohol
- Add a spoonful of brown sugar
- Add more brandy and burn off alcohol
- Add the tarragon and chicken stock
- reduce heat and add cream.
This is a rich meal, and wants simple vegetables so I suggest:
- Blanched Asparagus
- Green Beans
- Boiled Potatoes
- Wilted Spinach.