Ingredient: pork loin roast

Cindy’s Pork Wellington

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 Cindy's Pork Wellington
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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Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Remove frozen puff pastry to thaw - it takes about 40 minutes, at least the one I used.
  2. Remove pork from fridge, pat dry, and season with salt and pepper. Preheat oven to 400F.
  3. In a medium-high skillet, heat olive oil. Brown pork on each side, then remove from skillet and let rest and cool.
  4. Mix braunschweiger, cream cheese, onion powder, lemon juice, Worcestershire sauce, salt & pepper. Let cool in fridge.
  5. 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.
  6. 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.
  7. 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.
  8. 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!
  9. 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.

Pork Roulade w/Stuffing, Cherries, & Cheese

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 Pork Roulade w/Stuffing, Cherries, & Cheese
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Prep Time 30 minutes
Cook Time 80 minutes
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 80 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. Preheat oven to 425F.
  2. Cook stuffing per package directions. Set aside.
  3. Butterfly pork loin roast and unroll, pound if needed so that it is evenly about 1/4" - 1/2" thick.
  4. Mix the chopped cherries and feta with the stuffing mix. Spread over inside of roast, leaving a small gap at the edges. Sprinkle the Gruyere evenly over the stuffing. Roll up the roast.
  5. Make a basket weave with the bacon. Lay the rolled roast on top of the bacon upside down, and fold the bacon over the roast. Flip right side up. Use toothpicks as necessary to keep the bacon in place.
  6. Bake for ~8 minutes, then reduce heat to 350F and bake for 65 -75 minutes or until internal temperature is 145F. Remove from oven, let rest for at least 10 minutes.
  7. Can add 50g gruyere cheese to sprinkle on top of the stuffing mix before rolling and baking.
  8. Tried shredded smoked cheddar instead of feta, and started sat 400F for 20 min, then decreased to 350F for 75 minutes. Think 60 minutes would have been enough.
Recipe Notes

I ran out of cherries, didn't realize that until I started to put it together, so I'm trying it with raisins this time.  I also forgot the gruyere, damnit.  We'll see how it turns out this time! Also, I'm going to try starting at a higher temp to crisp the bacon blanket (hopefully) then reduce heat to 350 to finish cooking.  Wish me luck!  (5.30.18)

 

I swapped out the smoked cheddar for smoked gouda, and subbed cranberries for cherries.  Was really good!  I also gave it 15 minutes at 425F, then dropped it to 350F for 40 minutes.  Turned out pretty good!  I had a slightly smaller roast, only 19.4oz, so the shorter cooking time worked great, and actually could have been about 5 minutes less for that size.  Didn't add baby spinach leaves, but that might add some additional moistness, though it didn't really need it this time.   (10.1.19)

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Nutrition Facts
Pork Roulade w/Stuffing, Cherries, & Cheese
Amount Per Serving
Calories 843 Calories from Fat 504
% Daily Value*
Total Fat 56g 86%
Saturated Fat 23g 115%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 152mg 51%
Sodium 1824mg 76%
Potassium 433mg 12%
Total Carbohydrates 23g 8%
Dietary Fiber 1g 4%
Sugars 9g
Protein 50g 100%
Vitamin A 9%
Vitamin C 0.5%
Calcium 18%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.