Delicious Peppercorn Pork Wellington Recipe

Welcome fellow food enthusiasts! Today, we are going to dive into one of the best pork dishes Britain has to offer – a succulent and flavourful Pork Wellington. This dish is not for the faint-hearted; it’s for those who want to impress their taste buds with robust flavours and delicious ingredients. The recipe for this dish is sure to make it into your list of favourites once you have tasted its smoky aroma and delicious tenderness.

Food is not merely sustenance; it is an adventure, a journey that takes us to different places through our taste buds. That’s why I am excited to share my recipe for Pork Wellington – a dish I have put my heart and soul into perfecting.

Over time, many renowned chefs such as Alton Brown have reinvented this popular recipe, making it one of Britain’s most loved recipes. It presents an exciting challenge that requires careful attention, but with the right ingredients and techniques, anyone can achieve great success in the kitchen.

So join me on this culinary adventure as we delve deeper into what makes this dish so special – the succulent pork tenderloin wrapped in pastry, layered with mushrooms and dijon mustard – all baked into a classic golden crust. Trust me; you won’t be disappointed!

Why You’ll Love This Recipe

Are you tired of the same old pork dishes? Are you looking for a meal that is both comforting and elegant? Look no further than this Peppercorn Pork Wellington recipe. Trust me, this dish will soon become your new go-to comfort food.

The combination of juicy pork tenderloin and crispy puff pastry is simply divine. And with the added touch of dijon mustard, black pepper, and thyme, the flavors are elevated to a whole new level. The aroma alone will have your mouth watering in anticipation.

Not only does this pork wellington recipe taste incredible, it is also visually stunning. The golden brown pastry wrapped around the tenderloin creates an elegant presentation that will impress any dinner guest.

Don’t let the fancy appearance fool you though – this recipe is actually quite simple to make! With only a handful of ingredients and straightforward instructions, you can whip up this delicious meal in no time. Plus, it’s easy to customize to your taste preferences by switching up the seasonings or even adding in some chopped mushrooms for extra depth of flavor.

Whether it’s for a special occasion or just a cozy night in, this peppercorn pork wellington recipe is sure to delight your taste buds and leave you feeling satisfied. So why not give it a try? Trust me, your taste buds will thank you.

Ingredient List

Here are the ingredients you will need to make this delicious Peppercorn Pork Wellington recipe:

• 1 lb pork tenderloin
• 2 tablespoons dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper, for taste
• 2 puff pastry sheets, thawed according to package instructions
• 1 egg, whisked with 1 tablespoon of water (for egg wash)

Note: Make sure to use the best pork for this recipe as it will greatly impact the overall flavor.

The Recipe How-To

Preparing the Pork

1. Preheat your oven to 400°F.
2. Pat dry the Pork Tenderloin using a paper towel.
3. Season the Pork Tenderloin with kosher salt and freshly ground black pepper.

Cooking the Pork

1. In a skillet over medium-high heat, add 2 tablespoons of olive oil.
2. Sear the seasoned Pork Tenderloin in the hot skillet until well-browned on all sides.
3. Remove from heat and set aside.

Preparing the Wellington

1. Defrost the frozen puff pastry sheets according to its packaging instructions.
2. On a lightly-floured surface, roll out one sheet of puff pastry into a large rectangle.
3. In the center of the pastry, spread 1 tablespoon of Dijon mustard, leaving about a 2-inch border around it.
4. Sprinkle on top with 1/5 cup of dried thyme, then top this with one quarter of finely crushed peppercorns (black, white or pink).
5. Place the seared pork tenderloin in the center of the pastry sheet on top of mustard & thyme mixture;
6. Wrap and seal puff pastry dough around it, then tuck in both ends. Repeat for other tenderloin if necessary.

Baking Time

1. On a baking sheet lined with parchment paper, place wrapped pork tenderloin sealed-side down.
2. Beat 1 egg in a bowl and brush onto surface of puff pastry for browning effect.
3. Bake for 25 to 30 minutes or until puff pastry is golden brown and an instant-read thermometer inserted into center of pork registers 145°F.

Serving

1. Let the pork wellington rest for 10 minutes before slicing thinly and serving hot.
2. Garnish with parsley or sprinkle thyme, if desired.
3. Lastly, serve it with mushroom sauce or wine sauce if you prefer, pair it with steamed veggies or mashed potatoes, and your sumptuous invitation is ready to be served on your plate.

Substitutions and Variations

When it comes to substitutions and variations for this Peppercorn Pork Wellington recipe, there are a few different options to consider. Here are a few ideas to make this recipe your own:

1. Fillings: While this recipe calls for a peppercorn filling, you can switch things up by using a different type of crust, such as mushroom duxelles or prosciutto.

2. Protein: If pork isn’t your thing or you simply crave something else, consider swapping the pork tenderloin with beef tenderloin or even seasoned chicken breast.

3. Herbs and Spices: The beauty of this recipe is that you can tweak the seasonings and herbs used based on personal preferences. Try adding garlic or rosemary for an extra layer of flavor.

4. Sauces: There are many sauces that can be paired perfectly with Peppercorn Pork Wellington for an added burst of flavor. Some ideas include red wine sauce, mushroom sauce or mustard cream sauce.

5. Cooking Method: Although puff pastry is synonymous with pork wellington recipes, try swapping puff pastry sheets with phyllo dough or pie crust instead.

With these substitution options, you can use your unique creativity in preparing this scrumptious meal for your loved ones to enjoy!

Serving and Pairing

Once you’ve got your peppercorn pork wellington out of the oven and sliced into mouth-watering discs of meat, the question is: what to pair it with?

I love serving my pork wellington with a simple green salad drizzled with a vinaigrette dressing. The acidity in the dressing cuts through the richness of the pork and helps to cleanse your palate between bites.

If you’re looking for something more substantial, roasted or mashed potatoes make an excellent side dish for this recipe. Alternatively, you could elevate your meal by serving the wellington with a side of roasted root vegetables, such as parsnips and carrots.

As for drinks, a full-bodied red wine such as Cabernet Sauvignon or Merlot complement the bold flavors of the peppercorns and mustard in this dish. If red wine isn’t your thing, a crisp white wine like Chardonnay or Pinot Grigio would also work.

No matter what you choose to serve alongside your peppercorn pork wellington, just remember to savor every bite and enjoy the deliciousness that comes with this classic British dish.

Make-Ahead, Storing and Reheating

If you’re planning to make the Peppercorn Pork Wellington ahead of time, you’ll be pleased to know that this recipe reheats beautifully! If you have any leftovers, they can be stored in the fridge or freezer and enjoyed for the next day’s lunch or dinner. Just follow these simple steps:

To make ahead:

1. Assemble the pork wellington as directed in the recipe.

2. Instead of baking it, wrap it tightly with plastic wrap and refrigerate for up to 24 hours.

3. When ready to bake, remove from the fridge and let it sit at room temperature for about 30 minutes before baking as directed.

To store:

1. Once the baked pork wellington has cooled completely, wrap it tightly in plastic wrap or aluminum foil.

2. Refrigerate for up to 3 days or freeze for up to a month.

To reheat:

1. Preheat the oven to 375°F (190°C).

2. Remove the plastic wrap or foil from the pork wellington.

3. Place the pork wellington on a baking sheet lined with parchment paper.

4. Bake until heated through, about 20-25 minutes.

Reheating leftover pork wellington will not dry out your tenderloin if you follow these instructions. By wrapping your leftover pork wellington tightly when storing you’ll ensure that there’s no air contact during storing procedure that may cause sogginess or spoilage of your dish.

If your sauce is too thick when reheating, just add a splash of water or chicken/vegetable stock to thin it out. You can also serve it with a fresh glaze made by whisking together some dijon mustard and honey — a perfect way to freshen up those flavors on reheating!

Tips for Perfect Results

Now, let me give you tips on how to make the best pork wellington recipe possible. I’ve learned these over years of cooking and experimenting with different ingredients, so be sure to take note!

Firstly, when cooking the pork tenderloin, it’s essential to not overcook it as it can easily become dry and tough. To achieve a perfectly juicy and tender pork fillet, I recommend using a meat thermometer to check the internal temperature. Cook it to 145°F (63°C), then remove it from the oven and let it rest for 10 minutes. This resting time will allow the juices to redistribute throughout the meat, resulting in a more succulent pork wellington.

Secondly, when rolling the puff pastry over the pork, make sure that all of the edges are sealed tightly to keep everything in place. Alternatively, you can brush some egg wash on the edges before pressing them together for a better seal.

Thirdly, do not forget to let the puff pastry rest in the fridge for at least 30 minutes before baking to ensure that it rises beautifully and doesn’t shrink in the oven. Additionally, make sure your oven is preheated at 400°F (205°C) before baking.

Fourthly, consider pairing your pork wellington with different sauces for added flavor. You can try a classic wine sauce or a creamy mushroom sauce for a richer taste.

Lastly, although this recipe may seem intimidating to some, don’t be afraid to experiment with it! You can replace the pork tenderloin with other cuts such as pork chops or even beef wellington. Additionally, you can add your favorite seasonings and spices to make it your own unique dish.

By using these tips and adding your own personal touch, you’ll surely impress everyone with your deconstructed pork wellington!

Bottom Line

In conclusion, this Peppercorn Pork Wellington Recipe is a classic British dish that will surely impress your guests. With its golden puff pastry crust and tender pork filling, it’s easy to see why this dish is often reserved for special occasions. The combination of peppercorns and dijon mustard bring a burst of flavor to the pork tenderloin, making it one of the best pork wellington recipes you’ll ever try.

By following these step-by-step instructions and incorporating my tips and tricks, you’ll be able to create a dish that’s both delicious and sophisticated. Whether you’re hosting a dinner party or looking for something special to serve your family on a weekend night, this recipe is sure to impress.

So go ahead and give it a try! With a little patience and practice, you’ll be able to master the art of making a perfect Peppercorn Pork Wellington. And don’t forget to experiment with different variations – add some mushroom sauce or wine sauce for an even more elevated dining experience. Happy cooking!

Print

Peppercorn Pork Wellington Recipe

This came from a TOH publication in 2003. It is easy, tasty, and elegant enough for drop in guests.

Course Main Course

Cuisine British

Keyword < 60 Mins, Easy, Low Cholesterol, Low Protein, Meat, Pork, Very Low Carbs

Prep Time 5 minutes

Cook Time 45 minutes

Calories 514.3kcal

Ingredients

• 1 lb peppercorn-flavored pork tenderloin
• 8 3/4 ounces frozen puff pastry sheets
• 1 egg, beaten

Instructions

• Cook pork according to package directions. Cool to room temperature.
• Place tenderloin in center of puff pastry sheet. Brush edges of pastry with egg. Bring edges together and press to seal. Fold ends under.
• Place on baking sheet, seam-side down.
• Brush with remaining egg.
• Bake at 400 degrees for 20-25 minutes or until pastry is golden brown.

Nutrition

Serving: 188g | Calories: 514.3kcal | Carbohydrates: 28.1g | Protein: 29.4g | Fat: 31g | Saturated Fat: 8.5g | Cholesterol: 127.7mg | Sodium: 227.5mg | Fiber: 0.9g | Sugar: 0.6g

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Brian

Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.