MEAT: Pork Wellington with mediterranean Vegetables & Cheddar - Chop by chop - epic scrumptious dish

The Kitchen Soundtrack - At home with chef Francesco Alfano
Amore Italian Restaurant - your family run KZbin channel @amorenewcastle
The Home of the Homemade - including the videos!
Ingredients:
- A Pork Tenderloin - roughly 500/600 gr.
- Extra Virgin Olive Oil
- Pepper
- Salt
- 1 Red Pepper
- 1 Red Onion
- 5 Chestnut Mushrooms
- 2 Garlic Cloves
- Oregano
- Tomato Paste
- 2 Aubergine
- Cheddar
- 1 Roll Shortcrust Pastry
- 1 Egg & milk (for brushing)
Method:
-Trim Pork Tenderloin & sear in the pan with extra virgin olive oil, season with Salt & Pepper. Then set aside.
-Chop vegetables and sear in the same pan and season with Salt, Pepper & Oregano. Set aside when done
-In the same pan whilst still hot, deglaze the pan with water or wine. Add tomato paste and reduce until the sauce thickens. Then set aside.
-Slice and pan fry the Aubergine, and set aside
-On a chopping board, unroll the shortcrust on its own paper (or baking paper)
- Spread the sauce on the pastry, spread some cheddar, lay the aubergine, spread the chopped vegetables, add more cheese. Place the tenderloin.
- Roll it, fork it, and brush with the egg, milk, salt & pepper mixture
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- Bake for 12 Minutes at 190c for Medium Rare
- Or Bake for 15 minutes for Well Done
- Rest on a cooling rack for 10 Minutes
-Cut and serve with some Maldon Sea Salt & Extra Virgin Olive Oil
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-Website: www.amoreitali...
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