Pork Wellington with White Apple Puree

The stuffing for this ended up at the bottom instead of in between the two halves of tenderloin, hence the low visibility. Served with potatoes seasoned with salt, pepper and thyme, and tossed in duck fat.

Pork wellington recipe adapted from Alton Brown. Apple puree taken from the Eleven Madison Park cookbook.

White Apple Puree:

3 tablespoons butter, plus ¼ cup (half a stick) cold butter

4 cups (1 lb) granny smith apples, peeled, cored and thinly sliced

½ stick cinnamon

1 tablespoon sugar

¾ cup dry vermouth

1 tablespoon Mexican crema

1.5 teaspoon salt

Melt the butter in a large sauce pan with vertical sides, over high heat, and add the apples in cinnamon. Stir to coat in butter add the sugar, and continue to cook over high for about 2 minutes, without allowing the apples to brown. Add the vermouth and ½ cup of water. Cover with a parchment lid and cook the apples for another 5 minutes, until tender. Transfer the apples to a blender, and puree. Chill in the fridge, and add in crema and salt to season when ready to serve.

Pork Wellington

Recipe here. I did the stuffing my own way, so here’s that recipe:

1 granny smith apple, peeled, cored and small diced

½ large white onion, diced

3 tbsp butter

1 teaspoon dried sage

salt

¼ cup panko breadcrumbs

¼ cup dried pomegranate-flavored cranberries (from Iovine Brothers)

Melt the butter over medium heat, add in the apple and onion, season with sage and salt,  and turn the heat to low. Cover with a parchment lid, and cook for 10-15 minutes, until well softened. Remove lid, toss in breadcrumbs, and heat over medium for a minute. Remove from heat and add in the cranberries.