17th July 2019

From the Kitchen | Pork Fillet Wellington

'Autumn is the return of the root vegetable & more hearty comforting dishes' Head Chef, Shaun Brayley 

Ingredients

  • 500g Pork fillet/Tenderloin
  • 1 Sheet of puff pastry 
  • 50g black pudding 
  • 4 slices of Parma Ham 
  • 1 Comice Pear 
  • 1/4 bottle of Devon Apple Cider 
  • 1/2 pint of chicken stock 
  • 50g butter
  • Hispi cabbage 
  • 1 egg yolk 

Method 

  1. Prepare Pork by removing any sinew and rolling in Parma ham sheets, cling film tightly and refrigerate.
  2. Roll out pastry and crumble blak pudding on top then place Pork (without clingfilm) on top and roll tightly
  3. Bursh with egg yolk and refrigerate for 20 minutes (you can do this the night before)
  4. Place Pork in the oven for 180 degrees (fan) for 20 minutes and leave to relax
  5. Peel the pear, cut in half then roast in the oven in butter until soft
  6. Place chicken stock and cider in pan reduce by half until it coats the back of the spoon
  7. Sweat the finely sliced cabbage in the remaining butter until soft
  8. Slice Pork, place upon cabbage with the roast pear and drizzle with cider sauce.
  9. Enjoy a great alternative to the clasic 'Beef Wellington'  

 

Seasons | Autumn Brochure

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