Ibérico Pork Wellington
Directions
- 1Pat the pork loin dry and wrap it tightly in plastic wrap.
- 2Finely chop the mushrooms, shallots, and garlic.
- 3In a pan, sauté the chopped vegetables with olive oil, salt, pepper and thyme.
- 4Remove from heat and set aside.
- 5Sear the pork loin on all sides in a pan with olive oil.
- 6Spread mustard on top of the seared pork loin.
- 7Lay out the Iberico ham on a sheet of plastic wrap, spread the sautéed vegetables on top, and place the pork loin on the vegetables.
- 8Tightly roll the ham around the pork loin.
- 9Roll out the puff pastry and spread fig jam on top.
- 10Place the meat roll on the pastry and wrap it tightly.
- 11Cut the pastry on the top and brush with egg wash.
- 12Bake in the oven at 375°F (190°C) until golden brown.
- 13Slice and serve with fresh figs, remaining sautéed vegetables and a pan sauce.
Ingredients
- 1 pork loin
- 2 clusters mushrooms
- 1 shallots
- 1 clove garlic
- 1 pinch salt
- 1 pinch pepper
- 2 tablespoons olive oil
- 2 cubes butter
- 1 tablespoon dried thyme
- 1 package Iberico ham
- 2 tablespoons fig jam
- 1 sheet puff pastry
- 1 egg wash
- 1 pinch fresh chives
Equipment
knifeplastic wrapbaking sheetfrying panwooden cutting boardrolling pinpastry brush
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