A New Twist On Wellington
BBC Good Food UK|Christmas 2020
Michelin-starred BBC chef and Good Food Podcast host Tom Kerridge shares his pork wellington menu for four
Tom Kerridge

My seasonal menu for four would work for every holiday occasion, from a pre-Christmas catch-up dinner, to a late-night New Year’s Eve feast, or stress-free alternative on the big day. It’s up to you when you enjoy it.

With the funny old year we’ve had, I thought it would be best to give you something you can rely on for Christmas. Beef wellington is a classic, but it’s a tricky one to get right, especially as everyone likes their beef cooked differently. Unless you get really technical, the beef always cooks more quickly than the pastry, and I like my beef rare. By swapping it for pork, it’s more economical, but just as special, and a lot more forgiving. Plus, the cooking time guarantees perfectly cooked pastry. Even better? Everything can be prepared the day before, so there’s only a bit of work to do on the day. Happy holidays! Tom x

Pork & chestnut wellington

‘Pork loin’ can mean lots of things to different butchers. Don’t get it confused with a tenderloin, which is a much thinner piece of meat. The loin needed for this recipe is off the bone, with the skin and most of the fat removed.

SERVES 4

PREP 45 mins plus 1 hr 30 mins chilling and 10 mins resting

COOK 1 hr 15 mins

A CHALLENGE

  • 1 tbsp sunflower oil

  • 800g pork loin, skin and most of the fat removed (leave about a 5mm layer)

  • 25g butter

  • 1 small onion, finely chopped

  • 1 small chicken breast (about 140g), chopped

  • 1 tsp porcini mushroom powder

  • ½ tsp truffle oil (optional)

  • 1 large egg, beaten, plus 2 egg yolks beaten with 1 tbsp water for glazing

  • 100ml double cream

  • 125g vacuum-packed cooked chestnuts, crumbled

  • 4 sage leaves, chopped

  • 12 smoked pancetta rashers

  • 500g block puff pastry plain flour, for dusting

1 Heat the oil in a frying pan over a high heat, then season the pork loin and sear until well browned all overuse tongs to sear the ends. Set aside on a board and leave to cool. Reduce the heat, add the butter to the pan and cook the onion for 10 mins until golden. Leave to cool.

2 Meanwhile, tip the chicken, mushroom powder, a little salt and the truffle oil, if using, into a food processor. Blitz to a coarse paste. Scrape down the sides and pulse in the whole beaten egg until fully incorporated. Drizzle in the cream, then add the chestnuts, fried onions, sage and a grinding of black pepper. Pulse again to bring everything together – the mixture should resemble a coarse mousse or pâté.

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