Wellington Meat with Pork
by Editorial Staff
Would you like to surprise your family and guests with a delicious meal made without much hassle? Then here’s a great way to cook Wellington meat with pork. Hearty, tasty and incredibly appetizing.
Cook: 1 hour
Servings: 6-8
Ingredients
- Pork – 600 grams (tenderloin)
- Salt and Pepper – To taste
- Thyme – 1 Pinch
- Puff pastry – 500 grams
- Bacon or Prosciutto – 120 Grams
- Mustard – 1 Teaspoon
- Vegetable oil – 1 teaspoon
- Butter – 1 Teaspoon
- Mushrooms – 250 Grams
- Onion – 1 Piece
- Egg – 1 Piece
Directions
- Wash and dry the pork. Season with salt and pepper to taste, add your favorite spices and dried herbs if desired. Heat oil and butter in a skillet. Fry the meat on each side over high heat for 1-2 minutes. Remove from heat and set aside. In the meantime, send the chopped onions to the pan, fry until transparent and add the mushrooms. Fry until tender, season with salt and pepper to taste.
- Put the dough on the desktop, roll it out. Spread the prosciutto or bacon over the dough. Brush with a little mustard and top with the fried mushrooms.
- Gently transfer the pork to the mushrooms and wrap the dough. Tape up the edges and make small cuts on top. Send the meat to an oven preheated to 200 degrees, having previously greased with a beaten egg.
- Bake until golden brown. Before serving, the meat should “rest” for at least 5-7 minutes after the oven. After that, carefully cut into portions.
Bon Appetit!
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