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Elegant Pork Wellington Main Dish from Scan

Looking for an elegant main dish made with Asia’s favorite meat and a modern twist? Scan’s flower-fed pork delivers amazing taste, texture and juicy pork flavour in every bite of this elegant Pork Wellington main dish. It is prepared nearly the same way as your classic Beef Wellington, but with a few updates. In the traditional recipe, the beef tenderloin is layered with mushroom duxelles and paté, which adds richness to boring, tasteless beef. Here we’ll wrap Scan ’s pork tenderloin in prosciutto and finish with a decadent Dijon mustard sauce– which you’ll drizzle all over the sliced Pork Wellington. Here’s the recipe:

Pork Wellington

olive oil for frying
2 large Scan pork fillets (approx 800g)
1 shallot , finely chopped
50g butter
150g mushrooms, chopped
A handful sage, chopped
A handful parsley, chopped
A handful chives, chopped
100g spinach
10 slices prosciutto
50g chicken liver pâté

For the pastry
500g pack puff pastry
Dusting of flour
2 egg yolks, beaten with 1 tsp water

For the mustard
300ml pot double cream
3 tbsp Dijon mustard

Season your Scan pork fillets well with salt and pepper. Heat a little oil in a pan to a very high heat, then add your fillets to the pan and fry for 1 minute on each side to give your pork colour and seal in the juices. Let your pork fillets rest and cool.

Using the same pan, fry the shallot in the butter for about 2 minutes, then add the mushroomsand cook until soft. Add your handfuls of herbs and cook for 1 minute more. Set aside ⅓ of the mixture for your sauce and set the other ⅔ aside to cool. Set pan aside for use later on, do not wash it.

In another large pan saute the spinach in a little oil until wilted. Set aside until cool enough to squeeze out all of the excess moisture, then chop.

Overlap two pieces of cling wrap on a large wooden cutting board. Lay the slices of prosciutto on top in two rows, slightly overlapping. Carefully spread the pâté over the prosciutto, then set the pork fillets on top. Pack the ⅔’s of your mushroom and herb mixture into the gaps, and top with the spinach. Use the cling wrap to draw the prosciutto around the fillet mixture and roll it into a sausage shape, twisting the ends of cling film to tighten it as you go. Set in the refrigerator to chill while you roll out the pastry.

Lightly flour your work surface and roll out about a third of the pastry to an 18 x 30cm strip about 2mm thick and place on a non-stick baking sheet. Roll out the remainder of the pastry to about 28 x 36cm, also 2mm thick. Unroll your chilled pork fillet from the cling wrap and set it in the center of the smaller pastry strip. Brush the edges, top and sides of the pastry with your yolk mixture: 2 egg yolks, beaten with 1 tsp water. Lift and drape the larger piece of pastry over the fillet, pressing well into the sides. Seal the rim with the edge of a spoon handle and brush the yolk mixture all over. If you’d like, mark the Wellington using the back of a knife, taking care not to cut into the pastry. Chill for at least 30 mins or up to 24 hrs.

Heat the oven to 200C and cook the Pork Wellington for 35-40 mins until golden– the pork will be just pink in the middle. Allow to rest for 10 mins before serving in thick slices. To make the sauce, bring the cream to the boil, add the mustard and reserved mushroom mixture, and remove from the heat. Season and stir well before serving.

Find Scan ’s premium flower-fed Pork at ParknShop Supermarkets across Hong Kong. Our tasty pork can be cooked any way you like- since it’s loaded with high-quality Omega 3 fat, the meat is quick to prepare. Since it stays juicy and tender longer, cooking time is less critical as well.