This was adapted from a variety of recipes - see links for original recipes below - and is definitely a work in progress, but a good start! I think it was a bit rich, and needed more herbs, etc. I didn't have a onion - amazingly enough - and I wasn't able to find my dried, minced onion, and I think that was really needed for the pate.
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| Prep Time | 30 mintes |
| Cook Time | 40 minutes |
| Servings |
servings
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Ingredients
- 25 oz pork loin roast
- extra virgin olive oil for frying
- 1/2 lb bacon slices
- 8 oz cream cheese softened
- 8 oz braunschweiger
- 1/2 tsp onion powder
- 2 tsp lemon juice
- 1 tsp worcestershire sauce
- salt & pepper to taate
- 1 sheet puff pastry dough
Ingredients
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Instructions
- Remove frozen puff pastry to thaw - it takes about 40 minutes, at least the one I used.
- Remove pork from fridge, pat dry, and season with salt and pepper. Preheat oven to 400F.
- In a medium-high skillet, heat olive oil. Brown pork on each side, then remove from skillet and let rest and cool.
- Mix braunschweiger, cream cheese, onion powder, lemon juice, Worcestershire sauce, salt & pepper. Let cool in fridge.
- With one sheet of puff pastry, thaw per package directions and roll out on a sheet of parchment paper so that it is large enough to completely cover the pork roast. Lay the bacon slices on the rolled dough, so that the bacon also completely covers the roast.
- Spread the Braunschweiger mixture over the bacon. (I had originally cut slices in the roast and added some pate, bur I think that's too much, too rich). There will probably be extra - it's pretty good with crackers.
- Place the roast on top of the mixture, then use the parchment paper to help roll everything up. Tuck in the sides of the dough, and trim any excess. You can use the excess to cut fun little shapes to place on top as decoration. (I didn't have any left.) Cut slits lightly in the top of the dough but not going though the bacon.
- Use parchment paper to move the Wellington to a baking sheet, then put in oven and bake for 20 minutes. Recude heat to 350 and bake another 15 minutes, or until internal temperature is 135F for medium rare, 150F for medium. Let sit for 20 minutes before serving. Remember: meat will continue cooking for several minutes while it is resting, and resting is important!
- Slice and serve!
Recipe Notes
Thanks to the following for their ideas:
https://www.allrecipes.com/recipe/26893/pate/
https://www.marthastewart.com/1136652/apple-stuffed-pork-wellington
https://www.heb.com/recipe/recipe-item/bacon-wrapped-pork-wellington-with-duxelles/1398826615294
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Nutrition Facts
Cindy's Pork Wellington
Amount Per Serving
Calories 617
Calories from Fat 414
% Daily Value*
Total Fat 46g
71%
Saturated Fat 20g
100%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 156mg
52%
Sodium 1048mg
44%
Potassium 348mg
10%
Total Carbohydrates 15g
5%
Dietary Fiber 1g
4%
Sugars 2g
Protein 34g
68%
Vitamin A
54%
Vitamin C
1%
Calcium
4%
Iron
18%
* Percent Daily Values are based on a 2000 calorie diet.