Irisa’s wild Wellington

22
Irisa Raina 9

By
@Irisa

When I told my husband what I wanted to make for New Years day, he said…well if anyone can make a “pork Wellington” you can. I guess over the years he’s learned that if I decide to make something then he had better go with the flow, ha ha ha.

What is fond? In the culinary arts, there's pretty much a word for everything, even the little roasty bits left at the bottom of a pan where something has been cooked. Fond, from the French word for "bottom," is the word for those little roasty bits.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Method:
Bake

Ingredients

  • ·
    pork loin about 3 & ½ pounds
  • ·
    2 teaspoons coarse kosher salt
  • ·
    3 tablespoons fresh ground pepper
  • ·
    ¼ cup oil { for browning the pork loin }
  • ·
    3 onions { sliced thin }
  • ·
    3 tablespoons of turbinado sugar
  • ·
    1 – 32 ounce jar sauerkraut { drained and rinsed well }
  • ·
    1 tablespoon caraway seeds toasted
  • ·
    5 tablespoon unsalted butter { divided 3 and 2 tablespoons }
  • ·
    ¼ cup honey dijon mustard
  • ·
    1 tablespoon honey
  • ·
    1 – 15.2 ounce package prosciutto
  • ·
    puff pastry
  • ·
    parchment paper
  • ·
    flour

How to Make Irisa’s wild Wellington

Step-by-Step

  1. Rinse and drain and the jar of sauerkraut very well, set aside.
  2. In a non stick pan dry roast the caraway seeds for about 30 to 45 seconds on a low heat, set aside.
  3. In the same pan get the oil very hot, make sure the pork roast is completely dry { pat it with some paper towels } mix the salt and pepper together and season it with the roast all over pressing it into the meat with your hands. Brown it all around {don’t rush this step} and remove it to a platter. This also can be done a day ahead of time, if you do make sure you bring out the roast at least 30 minutes before assembling the Wellington.
  4. Let the pan cool, remove as much of the grease as you can and leave the “fond” on the bottom. That is all flavor! Add 3 tablespoons unsalted butter, the sliced onions and the Turbinado sugar. Sauté them covered for 30 minutes on low, then uncover and continue to sauté them till they are beautifully caramelized, cool. This will take some time, don’t rush it otherwise all you’ll have are burnt onions, set aside.
  5. In the same pan add 2 more tablespoons of unsalted butter and the sauerkraut and toasted caraway seeds. Sauté the kraut covered on low for 30 minutes then uncover and continue to cook the kraut for additional 15 minutes. Add it to the onions and mix thoroughly. This can be done a day ahead of time if you wish.
  6. WHEN YOU ARE READY TO MAKE THE WELLINGTON:
  7. If you have done the pork and onion mixture a day ahead make sure to pull them both out at least 30 minutes before you are ready to start, otherwise go on to this next step.
  8. Preheat the oven to 400.
  9. Dust the parchment paper with some flour, and then roll out the puff pastry keeping it in a rectangle. Don’t press to hard on it just enough to make it slightly larger.
    You’ll need to do this twice, for both sheets of pastry.
  10. Place the roast in the center of the pastry and brush liberally with the mustard/honey mixture, covering the entire roast.
  11. Carefully top the roast with the onion/kraut mixture pressing it down onto the roast with a spatula.
  12. Layer the Prosciutto over the onion/kraut and press it slightly with your hands to make sure it’s secure.
  13. Bring the sides up and press slightly onto the roast.
  14. Put the second sheet of pastry on top and cover the roast completely. Brush with an egg wash all over the top and sides of the pastry. Make tiny slits on the top { be carefully } so as not to cut into the Prosciutto.
  15. Line a baking sheet with parchment and bake for about 45 minutes or until the internal temperature reaches 160/165. This will continue to cook as it sits. Let this rest for about 10 minutes before cutting into it.

Printable Recipe Card

About Irisa’s wild Wellington

Course/Dish: Other Main Dishes Pork
Main Ingredient: Pork
Regional Style: American



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