Wellington pork fillet wrapped in Brussels sprouts puff pastry

Wellington pork fillet wrapped in Brussels sprouts puff pastry

Legend has it that the Duke of Wellington returned to England as a hero after defeating Napoleon at the Battle of Waterloo in 1815. Although he is said to have been quite indifferent to food, his cooks got down to work and created the first Beef Wellington in his honor. In addition, the color of the puff pastry coat is said to have been reminiscent of the color of the boots Wellington wore in the said battle. Although this method of preparation goes back to the traditional French dish “Filet de boeuf en croûte” (in English: fillet of beef in the crust), this method of preparation was to bear Wellington’s name from then on.

Because there are no limits to creativity in the kitchen, here is a variation on this traditional and legendary dish: Wellington pork fillet wrapped in Brussels sprouts puff pastry.

Servings: 4-5
Preparation time: 90 min + 60 min cooling time
Baking time: 40 min
Difficulty level: medium

For this you need:

  • 1 roll of puff pastry
  • 1 pork tenderloin (600-700 g)
  • approx. 250 g bacon
  • 400 g Brussels sprouts
  • 500 g red onions
  • 100 g old bread / breadcrumbs
  • 1 egg yolk
  • 300 ml red wine
  • 2 tbsp dark balsamic cream
  • 1-2 tbsp honey
  • 2 tbsp sugar
  • salt and pepper

Also:

  • Cling film
  • small cookie cutter (lid of a small bottle)
  • cloth

That is how it goes:

1. Line up the bacon side by side and overlap on the cling film.

2. Then place the pork tenderloin at a right angle on the bacon slices and season with salt and pepper.

3. Use the cling film to roll the pork tenderloin tightly and let it cool in the refrigerator.

4. Place the puff pastry roll on a cloth and use the small cookie cutter to make small holes.

5. Boil the Brussels sprouts in salted water for 5 minutes, rinse them under cold water and pat them dry.

6. Mix the honey and balsamic cream with the cooked Brussels sprouts in a bowl.

7. Place the marinated Brussels sprouts in the small holes in the puff pastry.

8. To prepare the onion jam, cut the onions and cook them together with the sugar, red wine, old bread or breadcrumbs, a pinch of salt and a little pepper. Let the whole thing reduce over a low flame until a jam-like consistency is formed. Wait for the cooked onion jam to cool completely.

9. Spread the cooled onion jam between the Brussels sprouts and spread it evenly.

10. Fry the pork tenderloin wrapped in bacon in a pan on all sides. Make sure to cook the meat well. Then the pork tenderloin should cool down or rest.

11. Place the fried pork tenderloin in the middle of the Brussels sprouts and onion jam and roll it up with the help of the cloth. Fold the sides of the puff pastry over and press firmly into place.

12. Put the whole thing on a baking sheet lined with baking paper and brush it with the egg yolk.

13. Bake it in the preheated oven for 40 minutes at 190 ° C top / bottom heat.

While the original French dish traditionally served beef in a puff pastry coating, nowadays all kinds of meat can be prepared à la Wellington. Maybe you will try the whole thing again, just with a different piece of meat?

If you are interested in the traditional recipe of this creation, you should definitely try our Beef Wellington! And what should not be missing as a side dish to this dish is the legend of the Duke of Wellington, his riding boots and this dish!

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