Gourmet
Pork Fillet Recipe

This wonderful pork fillet recipe is a variation upon the classic dish, Beef Wellington. But instead of a mushroom duxelle between the meat and the pastry, we have a delicious black pudding and mushroom farce.

Black Pudding also commonly known as blood pudding, blood sausage or "Blutwusrst" is widely available in many grocery stores, delicatessens and specialty food stores. The richness of the flavors balance particularly well with the subtleness of the pork tenderloin.

This pork fillet recipe can be fully assembled, wrapped and frozen for up to a week before needed. Alternatively, when made fresh, the assembled fillets can be wrapped in cling wrap, and refrigerated for up to eight hours before baking.

Gourmet food........the EASY way!

Fillet of Pork Wellington
with Red Wine Jus

1 medium onion, peeled & finely diced
4oz/120g flat mushrooms, diced
1 clove garlic, peeled & finely diced
2oz/40g butter
10oz/300g black pudding, peeled and diced
salt & freshly milled black pepper
2 pork fillets (tenderloin), approximately 12oz/340g each
about 2 tablespoons olive oil
1lb/500g ready made, puff pastry
1 egg, beaten
½ bottle good red wine
knob of butter

METHOD

• Heat the butter in a frying pan and add the chopped onions and garlic. Sauté over a medium heat until slightly softened. Then add the diced mushrooms and season with salt & freshly milled black pepper. Continue to sauté until all of the liquid from the mushrooms has evaporated.
  

• Now add the diced black pudding to the cooked mushrooms and mix well. Once cool, place in a covered container and refrigerate until needed.
  

• Heat the frying pan with the olive oil. Season the pork fillets with salt & freshly milled black pepper. Then add them to the hot pan and seal quickly on the outside turning regularly. Remove from the pan, allow to cool and then refrigerate until needed. Retain the pan and its meat juices for making the jus later.
  

• Divide the puff pastry into 2. On a lightly floured surface, roll each section into a rectangle. Brush the pastry with the beaten egg and place a pork fillet in the center of each.
  

• Top each of the fillets with the black pudding farce. Now roll the pastry over and seal all of the edges. Place the fillets onto a lightly oiled baking sheet, join side downwards.
  

• With the tip of a sharp knife, pierce the surface of the pastry in 2 or 3 places to allow the steam to escape. Decorate the surface with small leaves made from the pastry trimmings and refrigerate for at least one hour before baking.
  

• Preheat the oven to 230°C/450°F.
  

• Brush the pastry all over with beaten egg and bake the pork at the high temperature for 10 minutes. Then turn the oven down to 190°C/375°F and bake for a further 25 to 30 minutes until the pastry is crisp and golden brown. Remove from the oven and leave to rest for 10 to 15 minutes.

Now for the final stage of this pork fillet recipe.....the red wine jus:

• Reheat the pan that you used to brown off the fillets. Add the red wine to the pan and bring to the boil. Simmer briskly to reduce by half. Taste and season with salt & freshly milled black pepper if needed.
  

• Turn the heat off from the pan and drop in the knob of butter. Shake the pan from side to side and as the butter melts it will glaze and enrichen the jus.
  

  Carve the pork in thick slices and spoon over a little of the jus.

This pork fillet recipe makes an excellent main course for an elegant dinner party or special family meal. As it is quite rich, it only needs a couple of very light side dishes such as Minted New Potatoes and Sautéed Leeks with Prunes.

To go from my gourmet Pork Fillet Recipe to
My Recipe for BEEF WELLINGTON
CLICK HERE