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Pork Wellington

This recipe is adapted for ingredients available in Quepos  from Alton Brown’s & is one of my favourites.

Ingredients

  • 1 whole egg
  • 1 Tbs water
  • 1 Tbs butter
  • 30 gm dried apple rings or apricots
  • 1 whole pork tenderloin, 450 gm
  • 100 gm thinly slice prosciutto ham
  • 2” chorizo or Italian sausage, casing removed and chopped into small pieces
  • 1/4 tsp freshly ground black pepper
  • 1 tsp chopped fresh thyme leaves
  • ½ tsp chopped fresh sage leaves
  • ¼ C chopped fresh parsley
  • 4 or 5 mushrooms, diced
  • ½ red onion, diced
  • 2 large cloves garlic, pureed
  • ½ c red wine or port
  • Table salt & fresh pepper
  • 1 teaspoon all-purpose flour
  • 1 sheet puff pastry, thawed completely
  • 1 tablespoon whole-grain mustard
  • 1/4 tsp  kosher salt

Directions

  1. Place a rack in the upper third of the oven and heat to 400 degrees F.
  2. Whisk the egg and water in a small bowl and set aside.
  3. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends.
  4. Melt the butter & sauté mushrooms, onions, & chorizo until the onions are transparent & the chorizo is cooked, 3 – 4 minutes.
  5. Add the herbs, garlic, and fruit and cook 2 minutes more.
  6. Add red wine and cook until it is absorbed, about 1 minute.
  7. Taste and season with salt and pepper. Let it cool.
  8. Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other.
  9. Remove the top parchment paper and set the tenderloin down the middle of the prosciutto. Spread the mushroom-fruit stuffing in between the 2 pieces of tenderloin and push back together so the stuffing is held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
  10. Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
  11. Brush the entire pastry with the egg wash. Sprinkle with kosher salt and pepper. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
  12. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
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