Ibérico Pork Wellington

12 mins
Serves 1
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Directions

  1. 1Pat the pork loin dry and wrap it tightly in plastic wrap.
  2. 2Pat the pork loin dry and wrap it tightly in plastic wrap.
  3. 3Pat the pork loin dry and wrap it tightly in plastic wrap.
  4. 4Finely chop the mushrooms, shallots, and garlic.
  5. 5Finely chop the mushrooms, shallots, and garlic.
  6. 6Finely chop the mushrooms, shallots, and garlic.
  7. 7In a pan, sauté the chopped vegetables with olive oil, salt, pepper and thyme.
  8. 8In a pan, sauté the chopped vegetables with olive oil, salt, pepper and thyme.
  9. 9In a pan, sauté the chopped vegetables with olive oil, salt, pepper and thyme.
  10. 10Remove from heat and set aside.
  11. 11Remove from heat and set aside.
  12. 12Remove from heat and set aside.
  13. 13Sear the pork loin on all sides in a pan with olive oil.
  14. 14Sear the pork loin on all sides in a pan with olive oil.
  15. 15Sear the pork loin on all sides in a pan with olive oil.
  16. 16Spread mustard on top of the seared pork loin.
  17. 17Spread mustard on top of the seared pork loin.
  18. 18Spread mustard on top of the seared pork loin.
  19. 19Lay out the Iberico ham on a sheet of plastic wrap, spread the sautéed vegetables on top, and place the pork loin on the vegetables.
  20. 20Lay out the Iberico ham on a sheet of plastic wrap, spread the sautéed vegetables on top, and place the pork loin on the vegetables.
  21. 21Lay out the Iberico ham on a sheet of plastic wrap, spread the sautéed vegetables on top, and place the pork loin on the vegetables.
  22. 22Tightly roll the ham around the pork loin.
  23. 23Tightly roll the ham around the pork loin.
  24. 24Tightly roll the ham around the pork loin.
  25. 25Roll out the puff pastry and spread fig jam on top.
  26. 26Roll out the puff pastry and spread fig jam on top.
  27. 27Roll out the puff pastry and spread fig jam on top.
  28. 28Place the meat roll on the pastry and wrap it tightly.
  29. 29Place the meat roll on the pastry and wrap it tightly.
  30. 30Place the meat roll on the pastry and wrap it tightly.
  31. 31Cut the pastry on the top and brush with egg wash.
  32. 32Cut the pastry on the top and brush with egg wash.
  33. 33Cut the pastry on the top and brush with egg wash.
  34. 34Bake in the oven at 375°F (190°C) until golden brown.
  35. 35Bake in the oven at 375°F (190°C) until golden brown.
  36. 36Bake in the oven at 375°F (190°C) until golden brown.
  37. 37Slice and serve with fresh figs, remaining sautéed vegetables and a pan sauce.
  38. 38Slice and serve with fresh figs, remaining sautéed vegetables and a pan sauce.
  39. 39Slice and serve with fresh figs, remaining sautéed vegetables and a pan sauce.

Ingredients

  • 1 pork loin
  • 1 pork loin
  • 1 pork loin
  • 2 clusters mushrooms
  • 2 clusters mushrooms
  • 2 clusters mushrooms
  • 1 shallots
  • 1 shallots
  • 1 shallots
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 cubes butter
  • 2 cubes butter
  • 2 cubes butter
  • 1 tablespoon dried thyme
  • 1 tablespoon dried thyme
  • 1 tablespoon dried thyme
  • 1 package Iberico ham
  • 1 package Iberico ham
  • 1 package Iberico ham
  • 2 tablespoons fig jam
  • 2 tablespoons fig jam
  • 2 tablespoons fig jam
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 sheet puff pastry
  • 1 egg wash
  • 1 egg wash
  • 1 egg wash
  • 1 pinch fresh chives
  • 1 pinch fresh chives
  • 1 pinch fresh chives

Equipment

knifeplastic wrapbaking sheetfrying panwooden cutting boardrolling pinpastry brush