Pork Wellington with Herbs and Grapes
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 651, total fat 37 G., saturated fats G., proteins 46 G., carbohydrates 32 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 651, total fat 37 G., saturated fats G., proteins 46 G., carbohydrates 32 G., fiber G., cholesterol mg, sodium mg, sugar G.
A step-by-step recipe for pork Wellington with herbs and grapes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (about 700 g), trimmed
- 250 gr. yeast dough
- 60 g Gruyere cheese, thinly sliced
- 1/2 small shallot, finely chopped
- 1 tbsp. white wine vinegar
- 1 (150g) bag mixed small greens (about 8 cups)
- 3/4 cup seedless grapes, halved
- 1/4 cup olive oil
- 1.5 tbsp whole grain mustard
- 2 tsp chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)
- Coarse salt and freshly ground pepper
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Recipes with similar ingredients: pork, yeast dough, Gruyere cheese, shallots, wine vinegar, grape, whole grain mustard, thyme, parsley, tarragon
Cooking the dish according to the recipe:
- Preheat oven to 190°C. In a small bowl, combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt, and a few grinds of black pepper; rub the pork with the mixture.
- Line a baking sheet with parchment paper. Roll out the dough on a floured work surface. Line half the cheese along the center of the dough; place the pork tenderloin on top and roll it up, sealing it on all sides. Transfer it seam-side down to the prepared baking sheet. Bake until golden brown, about 25 minutes, and a thermometer inserted into the center should read 145°F (65°C). Let the roll rest for 5 minutes.
- Meanwhile, combine the shallots, vinegar, 1/2 tablespoon of the remaining mustard, and 1 teaspoon of the herbs in a large bowl. Whisking constantly, slowly pour in 3 tablespoons of the remaining olive oil; season with salt and pepper. Add the herbs, grapes, and remaining cheese; toss to combine. Slice the pork Wellington and serve with the salad.
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