Pork Wellington with a Quince Glaze – A Decadent Fusion of Classic British and French Culinary Art

Pork Wellington with a Quince Glaze – A Decadent Fusion of Classic British and French Culinary Art

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This dish features a modern twist on the iconic Beef Wellington, substituting tender pork tenderloin for beef and adding a luscious quince glaze to bring a unique, slightly tart sweetness to the meal. Encased in puff pastry and enhanced by a rich mushroom duxelles, this recipe offers a sumptuous and elegant dining experience that’s perfect for special occasions.

Ingredients:

• 1 pork tenderloin (about 1.5 to 2 pounds)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups mushrooms, finely chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1/4 cup white wine
• 1/4 cup quince paste or quince jelly
• 1 package puff pastry (thawed if frozen)
• 1 egg, beaten (for egg wash)
• Fresh herbs (such as thyme or parsley) for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).
2. Season and Sear the Pork Tenderloin: Season the pork tenderloin with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until browned, about 4-5 minutes per side. Remove from heat and set aside to cool.
3. Prepare the Mushroom Duxelles: In the same skillet, add the butter and reduce the heat to medium. Add the chopped mushrooms, onion, and garlic. Cook until the mixture is browned and all moisture has evaporated, about 10 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until the wine has evaporated and set aside to cool.
4. Prepare the Quince Glaze: In a small saucepan, melt the quince paste or jelly over low heat until it becomes liquid. You can add a tablespoon of water if needed to achieve a glaze consistency.
5. Assemble the Wellington: Roll out the puff pastry on a floured surface until it’s large enough to fully enclose the pork tenderloin. Spread the cooled mushroom duxelles evenly over the puff pastry. Place the seared pork tenderloin in the center of the pastry and brush it generously with the quince glaze.
6. Wrap the Wellington: Carefully fold the puff pastry over the pork tenderloin, sealing all edges and trimming any excess pastry. Use the beaten egg to brush the seams and the exterior of the pastry.
7. Bake: Place the wrapped pork Wellington on a baking sheet lined with parchment paper. Brush the top with the remaining egg wash. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C).
8. Rest and Serve: Allow the Wellington to rest for about 10 minutes before slicing. Garnish with fresh herbs and serve.

Enjoy this refined and delightful Pork Wellington with Quince Glaze, a dish sure to impress your guests and tantalize their taste buds.
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