Pork Wellington with Green Pea Duxelles and Champagne Sauce

Pork Wellington with Green Pea Duxelles and Champagne Sauce

4.8 20 ratings

Prep. 35 min

Total 1 h 15 min

6 portions

Ingredients

Pork Wellington

pork tenderloin (approx. 500 g)
1
fine sea salt
1 ¼ tsp
ground black pepper
4 pinches
onions quartered
80 g
unsalted butter plus 1 Tbsp
20 g
frozen green peas defrosted
200 g
fresh parsley leaves
20 g
water
20 g
puff pastry (see tip)
320 g
breadcrumbs
2 Tbsp
prosciutto
12 slices
streaky bacon, cured and smoked
plain flour for dusting
medium egg beaten
1

Champagne Sauce

whipping cream
150 g
onions quartered
80 g
unsalted butter diced
10 g
Champagne
150 g
white sparkling wine
water
150 g
cornflour
10 g
chicken stock paste, homemade
1 heaped tsp
1 chicken stock cube (for 0.5 l)

Difficulty

medium

Nutrition per 1 portion

Sodium 1523 mg

Protein 34.2 g

Energy 2848.9 kJ / 680.9 kcal

Fat 42.3 g

Fibre 3.3 g

Saturated Fat 16.9 g

Carbohydrates 36.1 g

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