Pork & California Prune Wellington
Makes: 2Prep Time: 30 minutesCook Time: 35 minutes
- 450g pork fillet
- 15 California Prunes
- 1 clove of garlic
- 1 red onion, sliced
- 1 Bramley apple, grated
- 1 tbsp chopped hazelnuts
- handful of chopped parsley and sage
- salt and pepper
- 2 tsp olive oil
- 320g packed ready-made puff pastry
- 4-6 slices of prosciutto
- 1 egg, beaten
- 125ml red wine
- 100ml veg or chicken stock
- Pre-heat the oven to 200°C.
- Make the California Prune ‘duxelle’ by putting the California Prunes in a food processor and mixing to a paste. In a bowl mix this with the chopped hazelnuts, herbs and grated apple.
- Fry the onion and garlic in 1 tbsp of the olive oil until soft but not coloured and add this to the mixture and allow to cool.
- Fry the pork fillet in the remaining olive oil until browned on all sides – allow this to cool completely.
- Roll out the puff pastry to a rectangle and cutting the prosciutto slices in half, line the inside of the pastry – leaving a 1cm border around all edges.
- Spread the ‘duxelle’ mixture over the prosciutto then place the rested pork fillet on top.
- Brush the edges with the egg and wrap the pastry around the pork – completely sealing all the edges.
- Place on a baking tray and brush with the remaining egg.
- Place in the pre-heated oven for 10 minutes – then reduce the temp to 170°C and cook for a further 15 minutes.
- Remove from the oven and allow to rest for 10-12 minutes.
- Make a sauce with the leftover pan juices – add the red wine and stock , season and reduce until a thick glossy consistency.
- Serve slices of the pork wellington with baby new potatoes and a mixture of green vegetables (fine green beans, mangetout and petit pois)