Looking for an elegant main dish made with Asia’s favorite meat and a modern twist? Scan’s
flower-fed pork delivers amazing taste, texture and juicy pork flavour in every bite of this
elegant Pork Wellington main dish. It is prepared nearly the same way as your classic Beef
Wellington, but with a few updates. In the traditional recipe, the beef tenderloin is layered
with mushroom duxelles and paté, which adds richness to boring, tasteless beef. Here we’ll
which you’ll drizzle all over the sliced Pork Wellington. Here’s the recipe:
Pork Wellington
Ingredients:
olive oil for frying
1 shallot , finely chopped
50g butter
150g mushrooms, chopped
A handful sage, chopped
A handful parsley, chopped
A handful chives, chopped
100g spinach
10 slices prosciutto
50g chicken liver pâté
For the pastry
500g pack puff pastry
Dusting of flour
2 egg yolks, beaten with 1 tsp water
For the mustard
300ml pot double cream
3 tbsp Dijon mustard
Directions:
Season your Scan pork fillets well with salt and pepper. Heat a little oil in a pan to a very high
heat, then add your fillets to the pan and fry for 1 minute on each side to give your pork
colour and seal in the juices. Let your pork fillets rest and cool.
Using the same pan, fry the shallot in the butter for about 2 minutes, then add the mushrooms
and cook until soft. Add your handfuls of herbs and cook for 1 minute more. Set aside ⅓ of
the mixture for your sauce and set the other ⅔ aside to cool. Set pan aside for use later on, do
not wash it.
In another large pan saute the spinach in a little oil until wilted. Set aside until cool enough to
squeeze out all of the excess moisture, then chop.
Overlap two pieces of cling wrap on a large wooden cutting board. Lay the slices of
prosciutto on top in two rows, slightly overlapping. Carefully spread the pâté over the
prosciutto, then set the pork fillets on top. Pack the ⅔’s of your mushroom and herb mixture
into the gaps, and top with the spinach. Use the cling wrap to draw the prosciutto around the
fillet mixture and roll it into a sausage shape, twisting the ends of cling film to tighten it as
you go. Set in the refrigerator to chill while you roll out the pastry.
Lightly flour your work surface and roll out about a third of the pastry to an 18 x 30cm strip
about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry
to about 28 x 36cm, also 2mm thick. Unroll your chilled pork fillet from the cling wrap and
set it in the center of the smaller pastry strip. Brush the edges, top and sides of the pastry with
your yolk mixture: 2 egg yolks, beaten with 1 tsp water. Lift and drape the larger piece of
pastry over the fillet, pressing well into the sides. Seal the rim with the edge of a spoon
handle and brush the yolk mixture all over. If you’d like, mark the Wellington using the back
of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.
Heat the oven to 200C and cook the Pork Wellington for 35-40 mins until golden-- the pork
will be just pink in the middle. Allow to rest for 10 mins before serving in thick slices. To
make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture,
and remove from the heat. Season and stir well before serving.
tasty pork can be cooked any way you like- since it’s loaded with high-quality Omega 3 fat,
the meat is quick to prepare. Since it stays juicy and tender longer, cooking time is less
critical as well.
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