Smoked Pork Tenderloin Wellington
This recipe combines the elegant Wellington technique with the deep aroma of hot smoking. The pork tenderloin is coated with a mushroom and herb duxelles, wrapped in puff pastry, and smoked at a moderate temperature. The result is an impressive dish with a crispy pastry and a smoky, juicy center.
Ingredients(for 1 kg)
Instructions
Duxelles and Searing
20 minutesFinely chop mushrooms, garlic, and thyme and roast in a dry pan until all moisture has evaporated. Season the pork tenderloin with salt and pepper, and sear on all sides in a hot pan. Allow both to cool completely.
Rolling
15 minutes + 30 minutes chilling timeBrush the loin with Dijon mustard and cover evenly with the duxelles mixture. Roll out the puff pastry, wrap the loin in it, and seal the ends well. Brush with egg yolk and refrigerate for 30 minutes.
Smoking
45-60 minutesPreheat the smoker with cherry and apple wood to 190 °C. Place the Wellington in the smoker and cook until an internal temperature of 65 °C is reached and the puff pastry is golden brown. Keep the smoke subtle so that the pastry is not too intensely smoked.
Resting and Slicing
10 minutesRemove the Wellington from the smoker and let it rest for 10 minutes. Slice into 3-4 cm thick portions with a sharp knife and serve immediately.
Pro Tip
Make sure the loin is completely cooled after searing before rolling it in the puff pastry, to prevent the pastry from becoming soggy.
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