Pork Wellington
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,122 cal. | (101 %) | ||
| Protein | 75 g | (77 %) | ||
| Fat | 188 g | (162 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 636.6 μg | (1,061 %) | ||
| Vitamin B₁ | 2.5 mg | (250 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 295 μg | (98 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 277 mg | (292 %) | ||
| Potassium | 2,158 mg | (54 %) | ||
| Calcium | 263 mg | (26 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 10 mg | (67 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 8.7 mg | (109 %) | ||
| Saturated fatty acids | 98.3 g | |||
| Uric acid | 486 mg | |||
| Cholesterol | 760 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the meat
- 800 grams Pork tenderloin (ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps clarified butter
- 400 grams Spinach
- 350 grams red Bell pepper
- 400 grams Veal sausage
- 400 grams Puff pastry dough (refrigerated)
- 250 grams Bacon (in slices)
- 2 egg yolks
- For the sauce
- 2 Tbsps parsley
- 250 grams butter
- 2 egg yolks
- 4 Tbsps dry white wine
- lemon juice
- For serving
- 500 grams Broccoli
Preparation steps
Preheat the oven to 200°C (approximately 375°F). Rinse the pork tenderloin, pat dry, trim and season with salt and pepper. Heat the clarified butter in a pan and sear the tenderloin on all sides, 5-6 minutes. Remove and set aside. Rinse the spinach leaves, trim and blanch for 30 seconds in boiling salted water. Remove with a slotted spoon and plunge into ice water. Drain in a colander. Rinse the peppers, cut in half, remove the seeds and ribs and cut the flesh into chunks. Set aside 1/4 of the peppers. Puree the rest with a little water in a blender and mix with the meat. Season with salt and pepper. Roll out the puff pastry (about 30 x 20 cm) (approximately 12 x 8 inches) and place on a lined baking sheet. Cut away a small piece of dough and cut out stars to use as decoration. Wrap the cooled pork with bacon and carefully wrap with the spinach leaves. Spread half of the sausage meat in the middle of the pastry, place the wrapped fillet on top and sprinkle gently with the rest of the sausage. Fold the puff pastry around the fillet and form into a roll. Brush the roll with the egg yolks and decorate with pastry stars and brush with yolks. Bake in the preheated oven until golden brown, 30-40 minutes.
For the sauce, rinse the parsley, shake dry and chop finely. Melt the butter and skim off resulting foam. Pour the egg yolks and the wine into a metal bowl and beat until creamy over a hot (not boiling) water bath. Pour the butter into the egg mixture in a thin stream while beating until a creamy, glossy sauce has formed. Season with lemon juice, salt, and pepper and stir in the herbs. 10 minutes before end of cooking, trim the broccoli florets, rinse well and blanch along with the peppers in salted water for 6-8 minutes until al dente. Rinse in cold water, drain, and season with salt. Place the puff pastry roll on a platter with broccoli and peppers. Cut into slices and serve with the sauce.
