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Pork Wellingtons with Savoy Cabbage and Port and Red Wine Jus

Individually wrapped pork fillets with mushroom cream, served alongside buttery savoy cabbage and a rich port wine reduction.

PorkMain CourseGourmetPastryWellington
Estimated Nutrition
Calories
1315.6
kcal / serving
5262.4 kcal total
Carbs
71.5g
per serving
285.8 g total
Fat
82.6g
per serving
330.4 g total
Protein
60.1g
per serving
240.2 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
500
g
Puff Pastry
ready-made
50
g
Dark Brown Sugar
CondimentsSauces
1
tsp
Tomato Purée
Dairy
25
g
Butter
for frying
2
tbsp
Double Cream
110
g
Parmesan
finely grated
1
piece
Egg
beaten
2
tbsp
Milk
15
g
Butter
knob for sauce
50
g
Butter
for cabbage
Fruits
0.5
piece
Cooking Apple
peeled, cored, and diced
GrainsCereals
1
handful
Plain Flour
for dusting
Liquids
400
ml
Red Wine
1.5
tbsp
Port
good-quality
Meat
600
g
Pork Tenderloin Fillets
4 pieces
110
g
Bacon Lardons
NutsSeeds
1
pinch
Salt
for seasoning
1
pinch
Black Pepper
freshly ground
2
cloves
Garlic
chopped
2
cloves
Garlic
chopped for sauce
2
sprigs
Thyme
fresh
OilsFats
1
tbsp
Sunflower Oil
for frying
Vegetables
2
piece
Shallots
finely diced
175
g
Mixed Wild Mushrooms
4
piece
Shallots
sliced for sauce
1
piece
Savoy Cabbage
shredded

Method

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