{"id":58,"date":"2009-01-31T17:26:47","date_gmt":"2009-01-31T23:26:47","guid":{"rendered":"http:\/\/www.isitaboutmycube.com\/cooking\/?p=58"},"modified":"2009-01-31T17:26:47","modified_gmt":"2009-01-31T23:26:47","slug":"pork-wellington","status":"publish","type":"post","link":"http:\/\/www.isitaboutmycube.com\/cooking\/?p=58","title":{"rendered":"Pork Wellington"},"content":{"rendered":"

Makes 8 Wellingtons<\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Saute in 1 T. olive oil; Chill:<\/span><\/span><\/strong><\/p>\n

2<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>pork tenderloins, trimmed and cut into 8 medallions<\/span><\/span><\/p>\n

salt and pepper to season<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Saute in 1 T. olive oil:<\/span><\/span><\/strong><\/p>\n

1<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>T. garlic, minced<\/span><\/span><\/p>\n

\u00bd \u00a0 <\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/span>t. red pepper flakes<\/span><\/span><\/p>\n

6<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>oz. Spinach<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Prepare; Assemble with:<\/span><\/span><\/strong><\/p>\n

1<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>box frozen puff pastry, thawed (17 oz.)<\/span><\/span><\/p>\n

4<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>oz. Prosciutto, thinly sliced, divided into enough portions per\u00a0\u00a0\u00a0 <\/span>Wellington<\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Seared medallions<\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>2<\/sup>\/3<\/sub>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>cup goat cheese, divided (about 3 oz. Per Wellington)<\/span><\/span><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Spinach, divided into enough portions per Wellington<\/span><\/span><\/p>\n

Brush with:<\/span><\/span><\/strong><\/p>\n

2<\/span>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span>\u00a0<\/span>eggs beaten with 2 T. water<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Directions:<\/span><\/span><\/p>\n

Slice <\/span><\/strong>tenderloin into 5-6 oz. Pieces, for a total of 8 medallions.\u00a0 <\/span>Season with salt and pepper. <\/span><\/span><\/p>\n

Sear <\/span><\/strong>\u00a0<\/span>medallions in 1 T. oil in a non-stick skillet over medium high heat on both sides, 10 minutes total.\u00a0 <\/span>Transfer to a plate and chill until completely cool, at least 30 minutes. <\/span><\/span><\/p>\n

Saute<\/span><\/strong> garlic and pepper flakes in 1 T. oil in a large skillet over medium high heat until fragrant.\u00a0 <\/span>Add spinach and season with salt.\u00a0 <\/span>Drain spinach in a sieve, pressing until dry, then divide in to 8 equal portions.\u00a0 <\/span><\/span><\/span><\/p>\n

Thaw <\/span><\/strong>\u00a0<\/span>puff pastry sheet according to box directions.\u00a0 <\/span>Roll out each sheet then cut into four 4\u201d squares, per sheet.\u00a0 <\/span><\/span><\/span><\/p>\n

Preheat <\/span><\/strong>oven to 425<\/span>\u00b0<\/span><\/span><\/span><\/span><\/p>\n

Assemble <\/span><\/strong>Wellingtons by first laying a slice of prosciutto on each square, then topping with a pork medallion.\u00a0 <\/span>Top pork with goat cheese and spinach, then another slice of ham.\u00a0 <\/span><\/span><\/span><\/p>\n

Fold<\/span><\/strong> one corner of the pastry square up to the top of the layering.\u00a0 <\/span>Fold the opposite corner up to the center, use egg wash to \u2018glue\u2019 together.\u00a0 <\/span>Fold the two remaining sides up similar to wrapping a gift and secure with egg wash.\u00a0 <\/span>If tears in the pastry occur, stretch the pastry to cover the holes.\u00a0 <\/span>Transfer them to a parchment lined baking sheet coated with a non-stick spray.\u00a0 <\/span>Place the folds on the bottom.\u00a0 <\/span>Brush entire Wellington with egg wash.<\/span><\/span><\/p>\n

Bake until golden brown, 30 minutes.\u00a0 <\/span>Rest 5 minutes before serving.\u00a0 <\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Makes 8 Wellingtons \u00a0 Saute in 1 T. olive oil; Chill: 2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 pork tenderloins, trimmed and cut into 8 medallions salt and pepper to season \u00a0 Saute in 1 T. olive oil: 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 T. garlic, minced \u00bd \u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0t. red pepper flakes 6\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 oz. Spinach \u00a0 Prepare; Assemble with: 1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 box frozen puff pastry, thawed […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-58","post","type-post","status-publish","format-standard","hentry","category-special"],"_links":{"self":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/58","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=58"}],"version-history":[{"count":1,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions"}],"predecessor-version":[{"id":59,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=\/wp\/v2\/posts\/58\/revisions\/59"}],"wp:attachment":[{"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=58"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=58"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.isitaboutmycube.com\/cooking\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=58"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}