This Pork wellington is a really impressive dish worth the effort with a fresh twist on the classic beef Wellington. The pastry wrapped piggy will delight you.There’s a little history lesson to it, some people think a Wellington is named after the famous Duke, others believe it is named after the New Zealand city of Wellington. Whatever the history is I am glad that it is still here so I got to learn to make it. Last time I made it with spinach and mushroom and it was gorgeous. I had in mind to make it again but this time I used the mushroom and spinach in a different dish before I got into the puff pastry so I thought I try it with cabbage.
You had to see Thomas’ face when he saw the Puff Pastry in the shopping trolley! He thought I was going to make some kind of sweet pie! I told him it was that time of year again where I cook a pork wellington, his disappointment was only temporary. I know I am a health freak but seriously we can make 1 or 2 exceptions here and there without damaging the building blocks. (Of the body that is).
Yeah so with Christmas near I am trying to bring the festive feel to the dinner table during the week. The house is all decorated and warm. The kids are loving it all and I thought I might just make mini Christmas Welcoming dinners ’till the real day arrives. So what’s more Christmassy than cabbage, pork and mustard? (Ok, well there’s turkey but never mind that for now). All in one package in a super easy dish that is decadent and tasty. Its crispy, salty, juicy, pungent and meaty. There’s always a fight over the pastry, the one piece of the dish that’s unhealthy.
My 16 year old asks innocently, ‘are you not going to eat your pastry?’ ‘I like my pastry too’ I replied! Not a moment of guilt. The Pork tenderloin wasn’t a big portion when served between 3 adults and 2 kids, so I made some very nice and healthy Apple and rocket Salad to offset the bad. Balance the meal people! As we all know the acidity in apples works well with pork. So off you go and make this sensational Pork wellington and impress your guest. Let me know how you find it.
- 1 pork tenderloins (fillets)
- Ready made Puff Pastry
- A handful of thinly chopped cabbage
- A heap table spoon of English mustard
- salt and pepper to taste
- Cut any spare bits of fat from the meat
- Season with salt and pepper
- Open the puff pastry
- Right on the center lengthwise spread the mustard. Just a little wider than the meat is. NO NEED TO COVER THE WHOLE PUFF PASTRY WITH MUSTARD
- Now cover the mustard with the chopped cabbage
- Place the Pork tenderloin on top of the cabbage
- Roll it tight, though gently so the cabbage is all around the meat
- Close the edges.
- Brush some milk all over the pastry to seal and so it gets a lovely brown colour.
- Serve with a nice rocket and apple salad.