Pork Wellington

play article
Subscribers can listen to this article
Prep Time: 20 minutes
Servings: 6
Cooking Time: 45 minutes
  • 2 - x 400g pork fillets
  • 5ml - BBQ spice mix
  • 5ml - olive oil
  • 1 - green apple, thinly sliced
  • 300g - spinach, veins removed and blanched
  • 15ml - onion marmalade with mustard seeds
  • 100g - Black Forest ham slices
  • 1 - roll (400g) puff pastry
  • - beaten egg
This juicy pork fillet with spinach, apple, sweet onion marmalade and a layer of smoky ham all wrapped in puff pastry is a showstopper! Best served in generous slices with lashings of gravy, it's just the thing for Sunday lunch with family and friends.

1. Trim any silver membrane off the pork fillets, season with the BBQ spices and olive oil rubbing it all over. Sear the meat quickly in a pan over high heat until sealed all over and nicely browned. Remove from heat and allow to cool completely.

2. Cook the apple slices briefly boiling in water until pliable, drain and dry.

3. Arrange the slices of ham close together on a clean cutting board, cover with a single layer of spinach leaves and a layer of apple slices. Dot half the marmalade in a line down the middle, place the pork fillets snugly on top of the marmalade and spread over the remaining marmalade. Roll the ham and filling ingredients over the fillets to form a neat roll.

4. Open out the roll of puff pastry on a clean work surface, then roll the dough slightly thinner. Brush the dough with beaten egg and wrap the dough tightly around the meat so that the ends overlap just enough to seal it. Trim off any excess dough, pinch the ends closed and place the roll with the seam side down on a greased baking tray. Brush all over with egg. Decorate with the leftover dough; also brush this with egg and place the pie in the fridge while the oven is preheating.

5. Preheat the oven to 200°C. Bake the pie for 45 minutes or until the dough is golden brown and the meat is cooked through. Rest for about 10 minutes before slicing.

Know your cut: Fillet

A fairly small, lean, very tender, boneless cut, pork is not often displayed at the meat counter and usually has to be ordered a day or two in advance. It’s often the most expensive pork cut per kilogram, but the convenience of it makes it so worthwhile. Ask the butchery staff to vacuum-pack the fillet(s) to ensure that they stay fresher for longer in the fridge before use.

Also be sure to ask the butchery staff to remove the thin silver membrane on the outside of the fillet with their razor-sharp knives. This will ensure that the fillet doesn’t curl up while being cooked.

We live in a world where facts and fiction get blurred
In times of uncertainty you need journalism you can trust. For 14 free days, you can have access to a world of in-depth analyses, investigative journalism, top opinions and a range of features. Journalism strengthens democracy. Invest in the future today. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed. 
Subscribe to News24

April 2023

Read your favourite magazine here.
Read now