Mușchi de porc Wellington cu varză murată

Ingredients

• 800 g Pork Tenderloin (trimmed, room temperature)
• 2 tbsp Olive Oil (for searing)
• 1 tsp Salt (for seasoning pork)
• 0.5 tsp Black Pepper (freshly ground)
• 70 g Shallots (peeled, roughly chopped)
• 300 g Sauerkraut (drained, finely chopped)
• 1 tbsp Unsalted Butter (cut into small pieces)
• 1 tsp Dried Thyme (crushed)
• 1 tsp Paprika Sweet (can use smoked paprika for extra flavor)
• 1 Beef Bouillon Cube (dissolved in 2 tbsp water)
• 8 Bacon Strips (trimmed, laid flat)
• 2 tbsp Dijon Mustard (spread on pork)
• 1 Puff Pastry Sheet (thawed, kept cold)
• 2 Egg (beaten with water for egg wash)
• 1 tbsp Water (for egg wash)

Instructions

1. Sear pork tenderloin

   Heat olive oil in a large skillet over medium‑high heat. Season the pork tenderloin with salt and pepper, then sear each side for 2‑3 minutes until nicely browned.

   Time: PT8M

2. Cool the pork

   Transfer the seared pork to a plate and let it rest at room temperature or in the fridge for about 10 minutes until it is cool enough to handle.

   Time: PT10M

3. Process shallots

   Peel the shallots (≈70 g) and pulse them in the food processor until they form a fine paste.

   Time: PT5M

4. Prepare sauerkraut

   Finely chop the sauerkraut and place it in a sieve. Press gently to remove as much liquid as possible.

   Time: PT5M

5. Sauté filling

   In the same skillet, add a little more oil if needed and sauté the shallot paste for 2 minutes. Add the drained sauerkraut, dried thyme, black pepper, sweet paprika, dissolved bouillon and the butter. Cook, stirring constantly, for about 5 minutes until the mixture is dry and fragrant.

   Time: PT7M

6. Cool the filling

   Transfer the cabbage mixture to a bowl and let it cool completely (about 10 minutes).

   Time: PT10M

7. Assemble bacon and filling

   Lay the bacon strips overlapping on a clean surface. Spread the cooled cabbage mixture evenly (≈0.5 cm thick). Place the cooled pork on top, spread mustard over the meat, then roll the bacon around the pork, enclosing the filling.

   Time: PT10M

8. Wrap in puff pastry and chill

   Roll out the puff pastry sheet, place the bacon‑wrapped pork bundle in the centre, fold the pastry over and seal the edges. Wrap the parcel in plastic wrap and chill in the freezer for 15 minutes (or 1 hour in the fridge) to set its shape.

   Time: PT15M

9. Egg wash

   Beat the two eggs with 1 tbsp water. Brush the chilled pastry with the egg wash and cut a few shallow slits on top.

   Time: PT2M

10. Bake

    Preheat the oven to 185‑190 °C. Place the Wellington on a parchment‑lined baking sheet and bake for 38 minutes, or until the pastry is golden brown and the internal temperature of the pork reaches 63 °C.

    Time: PT38M

    Temperature: 185-190°C

11. Rest before serving

    Remove from the oven, let the Wellington rest for 15 minutes before slicing so the juices redistribute.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

25 g

Fiber

4 g