- 1 pork tenderloin (the small cut not a big loin)
- Olive oil, for frying
- 8 ounces of figs
- 1/2 an apple
- 1/4 of a yellow onion
- 1/4 cup of pecans
- Gluten Free Pie Crust (4 sheets of puff pastry if you are not GF)
- 12 slices of Prosciutto or bacon
- Dijon mustard
- 2 egg yolks
- 1/4 cup pinot noir (plus more for a sauce)
- Fresh Thyme
- Sea salt
- Freshly ground black pepper
1.Combine figs, onion, apple and wine. Simmer until fruits break down
2. Salt and pepper the pork on all sides. Account for the salt in your prosciutto or bacon. Adjust as needed.
3. Heat the olive oil in a pan and bring almost to the smoke point. Quickly sear the pork on all sides. Remove from pan and coat in Dijon mustard while hot. Allow to rest.
4. Prepare the fruit duxelle. Add fruits and pecans to a blender and puree. Add apple juice, wine or water as needed to create a spreadable paste.
5. Cook the bacon in the oven (if not using prosciutto). Bake in a 350 degree oven until cooked but pliable. It should be just on the edge of crisp. It will absorb liquids while baking so make sure it is cooked. Blot to remove excess grease so your pastry isn’t greasy.
4. Wrap your pork wellington. Lay out a large piece of plastic wrap on the counter. Arrange the Prosciutto or bacon side by side on the plastic wrap. This will wrap all the way around your pork. Spread the fruit duxelle in a thin layer on top of the Prosciutto. It will look like this.
Place the pork tenderloin on top of the duxelle a few inches from one edge. Align so that the long side of the Prosciutto or bacon wraps all the way around the pork. Working from the outside edge, roll tightly. Keep the plastic wrap on the outside of the pork roll twisting the ends to create a tight shape. When you are done, it will look like this.
Refrigerate for a minimum of 30 minutes.
5. Wrap in pastry. On a clean piece of plastic wrap, roll the pie crust or puff pastry out to 1/4 inch thick. Place the pork loin in the center of the pastry. Brush the inside with egg wash to help it seal. Tightly wrap the pastry around the pork tenderloin ensuring that there are no gaps or holes. Tightly wrap in the plastic wrap and return to the fridge for a minimum of 30 minutes. It can also be done the day before and allowed to sit overnight.
6. Egg wash and score. While you wait for the pastry to chill. Make an egg wash: Add 1 Tablespoon of water to the 2 egg yolks and whisk. Remove from plastic wrap and brush with egg wash. Score the outside for a pretty bake.
7. Cook in a 375 degree oven for 20 to 30 minutes depending on your desired temperature. I like my pork medium at 145. Southerns overcook pork and it is a tragedy. It doesn’t have to white throughout to be cooked. Alos, allow for the carry over temperature in that bundle of goodness! I pull it out of the oven at about 140.
8. make a sauce. While the wellington is baking, return the remaining fig and fruit mixture to a sauce pan with more wine. Cook to reduce and smooth with a stick blender. I also like to put my through a sieve for a smooth texture.
9. Slice and serve. Allow the wellington to rest for at least 10 minutes. Cut just prior to serving. Serve with the reduction sauce.
You can welli about anything! Enjoy!