Pork Wellington

Ingredients

2 x Bundawarrah pork loins or fillets (approx. 300g each)
1 tbs olive oil
Freshly cracked black pepper
12 large English spinach leaves
8 slices prosciutto
2 sheets rolled puff pastry
1 egg, lightly beaten
Preheat oven to 220 deg C.

Serves 4

Preparation Time 15 mins

Cooking Time 20 mins

 

  • Rub the pork with the oil and season with pepper and salt.
    Sear and lightly brown on all sides in a frying pan over a medium-high heat for 30seconds. Remove and cool for 4 minutes.

  • Place the 3 spinach leaves onto one side of the each fillet and secure by wrapping with 2 pieces of prosciutto firmly around each fillet.

  • Place the pastry onto the workbench then cut sheets in half diagonally to form 4 triangles. Place one fillet spinach side down onto each triangle along the long edge and wrap and enclose the pork sealing the edges by brushing lightly with egg. Before sealing the ends trim away excess pastry and use to decorate the top of each parcel. Brush the top and sides lightly with egg and place seam side down onto a baking slide.

  • Bake for 10 ? 15 minutes or until golden.

  • Serve with baked vegetables.

Recipe courtesy of Australian Pork Limited

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