Deconstructed Pork Wellington
Serves: 5
Isabella Feil
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Dijon Mustard1
Salt1 tbsp
Olive Oil1 cup
Chicken Stock1 cup
Apple Juice1 tbsp
Unsalted Butter1 small
Onion (diced)2 cloves
Garlic (minced)Directions:
1
Special equipment: a 3-inch round cutter Preheat the oven to 350 degrees F
2
Sprinkle some flour on the countertop and unroll the puff pastry
3
With a rolling pin, roll out the puff pastry slightly, so it is large enough to cut out 6 circles with a 3-inch ring cutter
4
Cut out 6 circles and place them on a baking sheet
5
Bake the circles until they're puffy and golden
6
For the pork: Increase the oven temperature to 375 degrees F
7
In a bowl, mix together the mustard and pepper
8
Coat the pork in the mixture
9
Season with salt
10
Heat the oil in a large, oven-proof skillet over medium-high heat
11
Sear the pork until browned on all sides, adding more oil if necessary
12
Transfer the skillet to the oven and roast until cooked through, 8 to 10 minutes
13
Remove the pork from the skillet and keep warm
14
For the sauce: Place the same skillet used for the pork over medium heat, add the chicken stock and apple juice and cook, scraping up any browned bit from the bottom of the skillet
15
Stir in the fig jam and let simmer 2 minutes
16
Stir in the butter and cook 1 more minute
17
Taste and season with salt and pepper
18
Keep the sauce warm
19
For the mushrooms: In a second skillet (or the cleaned out skillet from the pork), heat the butter and oil over medium heat
20
Add the onion, shallot and garlic and saute for 5 minutes
21
Stir in the mushrooms and cook, stirring occasionally, until tender, 6 to 8 minutes
22
Season with salt and pepper
23
To serve: Slice the pork into 1-inch-thick medallions
24
Place a puff pastry circle on each plate, then top with a circle of mushrooms and a slice of pork
25
Spoon some sauce over the top and garnish with a small sprig of parsley