Pork Wellington with Apple-Carob Sauce
A savoury twist on the classic Wellington — tender pork fillet wrapped in bacon and golden pastry, served with a velvety apple and carob syrup purée. Perfect for a comforting Sunday roast or an elegant Christmas lunch that won’t break the bank.
Ingredients: (4-6 portions)
Wellington:
700-800g Prime Pork Tenderloin
1tsp Olive Oil
1tbsp Wholegrain Mustard
Mushroom Duxelles:
500g Chestnut Mushrooms
1 Garlic Clove (minced)
Fresh Thyme
1tsp Salted Butter
1/2tsp Olive Oil
Others:
400g Prime Streaky Bacon
400g Puff Pastry
2 Egg Yolks (Beaten)
Salt & Pepper to Taste
Apple-Carob Sauce:
2 Granny Smith Apples (peeled, cored, & cubed)
1/2tsp Cinnamon
Juice of 1/2 Lemon
1tbsp Brown Sugar
A Dash of Salt
2tbsp Carob Syrup
20ml Water
Method:
Let’s start with the Duxelles. Chop the mushrooms until very fine. You can use a food processor but do not turn them to purée.
Add the oil & butter in a hot pan, followed by the mushrooms, minced garlic, fresh thyme, salt & pepper.
Cook on medium-high heat until moisture evaporates (about 20–25 mins).
Continue cooking them until dry.
Let cool completely.
Trim the sides of the pork loin to get an even cut. This will ensure an even doneness.
Heat the olive oil in a large pan.
Season the pork fillet with salt and pepper, then sear on all sides for 2–3 minutes until golden.
Remove and brush with mustard. Let cool.
While the mushrooms and fillet are cooling off, place the bacon in a lined pattern onto some baking paper and bake at 180°C for about 15 minutes.
To assemble the Wellington open the puff pastry thinly (about 1/2cm) and place the bacon on top. Create a layer of the mushroom on top of the bacon then place the pork at the edge.
Trim the excess sides of the pastry, brush some egg yolk at the border, and roll tightly.
You can place some clingfilm underneath the pastry to make the rolling easier.
Place the rolled pork onto a baking tray lined with baking paper and close the sides well. Make sure that there are no holes in the pastry or else all the juices will come out.
Brush with the egg yolk and add some pastry lattice for decoration. You can also add some sesame seeds if you like.
Bake at 180°c for 30–35 minutes, until golden brown and the pork reaches 65–70°C internally.
In the meantime prepare the sauce.
Place all the ingredients in a small saucepan and bring to a boil.
Reduce the flame and continue cooking until the apples are soft.
Blend everything well and pass through a sieve for a finer texture.
If you think it’s too thick, just add some water and boil again.
Let the pork rest for 10 minutes before carving.
Serve with potatoes, grilled vegetables and the apple-carob sauce on top.
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