John Torode MBE’s pork wellington
We’re congratulating one of our own today as John Torode celebrates becoming an MBE. To mark the occasion, John is whipping up a pastry showstopper which inspired him to become a chef in the very beginning. It’s his twist on the classic beef wellington with a succulent fillet of pork and a rich mustard and cream sauce.
Pork Wellington
Serves 4
Ingredients
Oil, for frying
1 large pork fillet, trimmed and the ends removed so it looks like a sausage
1 shallot, diced
50g butter
50g bacon lardons
1 tbsp chopped fresh sage
1 large handful of mixed mushrooms, chopped
50g cooked spinach, chopped and squeezed out to remove the liquid
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives, chopped
500g puff pastry
70g Prosciutto slices
100g mushroom pate
Beaten egg, to glaze
Salt and black pepper
For the mustard sauce:
200ml double cream
¼ stock cube, crumbled
200g dijon mustard
Method
1. Heat a pan with a little oil and season the pork well all over. Put the pork in the pan and give it a little colour, for about 30 seconds and then roll it a little, and repeat. Cook for two minutes in total keeping the heat very high so the meat seals all the way around . Take the pork out and leave to rest and cool.
2. Cook the shallot with the butter in the same pan then add the bacon and sage, colour a little and then add the mushrooms. Cook for 5 minutes then add the cooked spinach, parsley and chives and cook for a further minute or so, and season. Put it to one side, it should be warm .
3. To make the Wellingtons, roll the pastry into a large flat piece, about 35 x 25cm. Lay the sliced ham on the pastry so it is big enough to wrap the pork fillet completely.
4. Cut the pork fillet from end to end but only a third of the way through (like a banana split). Place the pork on top of the ham and fill the incision with the spinach and mushroom mix. and spread the pate all over the seared pork.
5. Roll in the ham and then in the pastry and seal well with egg wash and glaze. Place the ready wrapped wellington in the freezer and chill for at least ten minutes.
6. Preheat the oven to 200C. When you are ready to cook, bake for 35-40 minutes, or until the pastry is golden brown. Bring from the oven and rest for 5 minutes before carving.
7. Bring the cream to the boil and add the stock cube, then add the mustard and take from the heat immediately and stir in.