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  • Pork Wellington

    Here's a blast from the past. I was redoing some pics on one of my old drives and found this cook that I did and posted on my old web site in April of 2010.
    This is very good eating. Thought maybe some of you might like it.

    I decided to make a Wellington, but instead of beef, I used all pork.

    Pork tenderloin cut into chunks. These will be seasoned with Kosher salt and cracked black pepper, then seared on the Keg and then placed in a pan and cooked indirect til 120° internal temp.


    A Duxelle and a creamy mustard sauce that I made last night.



    A layer of Prosciutto, then the Duxelle, and the seared chunk of tenderloin.


    All rolled up


    Edges folded and rolled tightly in clear wrap. This will go into the fridge for about an hour.


    While the rolls were in the frig, I rolled out puff pastry dough. Ready to wrap in the dough.


    All wrapped in the pastry dough.


    While I was wrapping the rolls in the pastry dough, I ran the temp up on the Keg to 450°. I gave the rolls brushing of egg wash, then placed them in a pan with a rack covered with parchment paper. Then into the Keg to cook til internal temp of 140° and golden brown.


    Served the pork wellington with asparagus, a potato-cheese souffle, and mustard sauce.


    Pork Wellington cut open.


    Bet you thought that I forgot about dessert. Not a chance.

    A creme brulee with berries, a warm berry sauce, and a little whipped cream.


    Thanks for lookin'.

    Jim
    Last edited by BYBBQ; 08-05-2017, 12:52 PM.
    Jim

  • #2
    Wow Jim... that looks awemazing!!!


    Drinks well with others



    ~ P4 ~

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    • #3
      That's pretty stuff Jim!
      Last edited by Mark R; 08-05-2017, 02:48 PM.
      Mark
      sigpic


      "Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
      Smoked-Meat Certified Sausage Head!

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      • #4
        Outstanding.


        Lang 36 Patio, a few Webers, 2 Eggs, plenty of gadgets and a MES 40 Gen 2.5 electric for bacon and sausage.
        My best asset however is the inspiration from the members on this forum.

        sigpic
        @SmokinJim52 on Twitter

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        • #5
          Jim as soon as I saw that title I knew someone would be getting

          Should have known it would be you
          Craig
          sigpic

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          • #6
            Thanks everyone for the comments and

            I knew a few folks would like this cook
            Jim

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            • #7
              Nice. How do you prepare your Duxelles? I like a mixture of porcini, portabella, shallots, and a bit of garlic. my spices are whatever I have on hand but I do love some fresh thyme. We did something similar but with lamb recently. Very tasty. Your Wellington looks great. Thanks for the idea

              and could you share on your creamy mustard as well as the soufflé? I'm always interested in getting out of the box when it comes to food. again, nice work...
              Last edited by jwbtulsa; 08-06-2017, 10:56 AM. Reason: oh i always forget something
              sigpic

              Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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              • #8
                Originally posted by jwbtulsa View Post
                Nice. How do you prepare your Duxelles? I like a mixture of porcini, portabella, shallots, and a bit of garlic. my spices are whatever I have on hand but I do love some fresh thyme. We did something similar but with lamb recently. Very tasty. Your Wellington looks great. Thanks for the idea

                and could you share on your creamy mustard as well as the soufflé? I'm always interested in getting out of the box when it comes to food. again, nice work...
                I make the Duxelles similar, I like to use parsley and wine in mine.

                Here's a link to the soufflé recipe...

                http://www.smoked-meat.com/forum/showthread.php?t=44021

                I'll look up the sauce recipe later.
                Jim

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                • #9
                  That is some fine dining !

                  I'll never be able to make my food look that pretty !
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #10
                    Wow, fit for a king BYBBQ! This just makes me smile thinking of eating a meal like that. when I get some
                    ~ George Burns

                    sigpic

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                    • #11
                      Thanks again folks for the comments and
                      Jim

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                      • #12
                        Effin Ayy!!! Great job on the pork Wellington! That looks sooooo gooood. Wellington's be it pork or beef are one of my favorite meals. You did it right fine!

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                        • #13
                          That looks downright tasty Jim.

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                          • #14
                            This is a tasty dinner

                            Again Thanks for all the comments and
                            Jim

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                            • #15
                              All I can say is Wow!

                              Pete
                              Large BGE
                              Char Broil Tru-Infrared Commercial series

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