I’ve had beef wellington before and love it. A layer of mushrooms cover the beef and it was rolled in puff pastry. I will definitely be making this myself one day, but for this special dinner, I wanted to use pork. Pork goes great with fruit, usually apples, but I was doing an Italian menu so I decided to use figs.
This was a success. Absolutely delicious. The pork was tender and moist, the fig spread was sweet, and the pastry buttery. This was a dinner that impressed.
- 2 tbsp olive oil
- 1 pork tenderloin
- 2 tsp salt
- 1½ tsp freshly ground black pepper plus additional for seasoning
- 1 sheet puff pastry thawed
- 1 egg beaten
- 2 cups port wine
- 1 cup chicken stock
- 8 dried black Mission figs coarsely chopped
- 2 sprigs fresh rosemary
- 1 clove garlic
- 1 tbsp honey
- 1 tsp salt
- ½ tsp pepper
- Add oil to a large skillet over medium-high heat.
- Season the tenderloin with salt and pepper.
- Place the loin the hot pan and sear until evenly dark brown on all sides, about 8 to 10 minutes.
- Remove to a plate and let cool. Cover with tinfoil and chill in the refrigerator for 30 minutes.
- Meanwhile, In a medium saucepan, add all ingredients for the fig sauce. Boil over medium-high heat until reduced to a thick paste, about 30 minutes. It seems like a lot of liquid (2 cups) but as it boils it reduces to about ½ cup. This is what makes the beautifully intense flavour of figs and port.
- Let cool for 10 minutes, remove the rosemary sprigs, and put the mixture into a blender and puree until smooth. Season the sauce to taste with additional salt and pepper if needed.
- Preheat the oven to 425ºF.
- Place the puff pastry sheet horizontally on a baking sheet lined with tinfoil.
- Make a bed of fig puree and lay the tenderloin in the center of the puff pastry. Cover the tenderloin with the remaining puree.
- Brush the edges of the pastry with egg wash, then roll it up around the meat. Seal the edges and tuck them under the meat.
- Brush all over with egg wash. Sprinkle with salt and pepper and with a fork, poke a few small holes in the top of the pastry to let the steam out.
- Bake for 30 minutes, until an instant-read thermometer inserted in the thickest part of the tenderloin reads 145ºF.
- Remove from the oven and let rest for 10 minutes.
- Slice into thick slices and serve.