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  #1  
Old 08-05-2017, 01:47 PM
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Default 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
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Last edited by BYBBQ; 08-05-2017 at 01:52 PM.
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  #2  
Old 08-05-2017, 01:58 PM
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Wow Jim... that looks awemazing!!!
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  #3  
Old 08-05-2017, 02:22 PM
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That's pretty stuff Jim!
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Last edited by Mark R; 08-05-2017 at 03:48 PM.
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  #4  
Old 08-05-2017, 03:39 PM
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Outstanding.


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  #5  
Old 08-05-2017, 03:45 PM
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Jim as soon as I saw that title I knew someone would be getting

Should have known it would be you
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Old 08-06-2017, 04:00 AM
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Thanks everyone for the comments and

I knew a few folks would like this cook
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Old 08-06-2017, 11:52 AM
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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...
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Last edited by jwbtulsa; 08-06-2017 at 11:56 AM. Reason: oh i always forget something
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Old 08-06-2017, 12:42 PM
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Quote:
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.
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Old 08-06-2017, 12:49 PM
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That is some fine dining !

I'll never be able to make my food look that pretty !
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Old 08-06-2017, 06:20 PM
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Wow, fit for a king BYBBQ! This just makes me smile thinking of eating a meal like that. when I get some
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Old 08-07-2017, 08:23 AM
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Thanks again folks for the comments and
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Old 08-07-2017, 10:59 PM
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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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Old 08-09-2017, 11:07 AM
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That looks downright tasty Jim.
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Old 08-09-2017, 03:41 PM
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This is a tasty dinner

Again Thanks for all the comments and
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Old 08-09-2017, 03:47 PM
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All I can say is Wow!

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Old 08-15-2017, 04:13 PM
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Hey that's classy!

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Old 08-15-2017, 04:36 PM
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Impressive. You HAVE dumped that electric cooktop right?
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Old 08-15-2017, 05:18 PM
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Quote:
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Impressive. You HAVE dumped that electric cooktop right?
Yeah. It somehow cracked when it met a cast iron Dutch oven one day

Now we just have a reg elec stove no gas available where we live
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Old 08-15-2017, 05:19 PM
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Again Thanks for all the comments and
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