Solomillo Wellington, the pork-based twist on the traditional Beef Wellington, is an indulgent dish that’s perfect for special occasions or when you want to impress your guests. Juicy pork tenderloin is wrapped in crispy bacon, seasoned perfectly, and encased in golden, flaky puff pastry. A luxurious yet approachable dish to elevate any dinner!
Ingredients:
- Pork tenderloin (Solomillo de Cerdo)
- Bacon slices (Panceta)
- Puff pastry
- Dijon mustard (optional)
- Mushrooms (Champignons, finely chopped, optional)
- Garlic and onion (optional)
- Parsley (optional)
- Salt and pepper to taste
- Eggs (for egg wash)
Instructions:
- Prepare the Tenderloin: Season pork tenderloin with salt and pepper. Sear all sides in hot oil until golden brown, then remove and cool.
- Wrap in Bacon: Wrap the cooled pork tenderloin in slices of bacon. This adds moisture and extra flavor to the meat.
- Assemble Wellington: On a sheet of puff pastry, spread a thin layer of Dijon mustard (optional) and mushroom duxelles if desired. Place the bacon-wrapped tenderloin onto the pastry. Brush edges with egg wash and wrap the pastry tightly around the meat, sealing edges securely.
- Bake: Preheat your oven to 200°C (400°F). Place the Wellington seam-side down on a baking tray lined with parchment paper. Brush with egg wash for a golden finish.
Bake for 25-30 minutes, until the pastry is puffed up and golden brown.
- Serve: Allow the Wellington to rest for 10 minutes before slicing. Serve slices hot, paired perfectly with roasted vegetables or your favorite sauce.
Tips for Success:
- Ensure your pork tenderloin cools completely before wrapping to avoid sogginess.
- Bacon provides added juiciness and prevents the meat from drying out.
- Let the Wellington rest before slicing to maintain the juices inside.
Why This Recipe Works:
The tender pork wrapped in smoky bacon and encased in buttery pastry creates layers of flavor and texture. It’s visually impressive and perfect for a festive or special occasion meal, yet surprisingly straightforward to prepare!
