Pork Wellington | Frankie Celenza
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- čas přidán 6. 05. 2016
- Today Frankie wraps some juicy pork in puff pastry and turns it into a delicious Pork Wellington.
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INGREDIENTS
Pork tenderloin (not pork loin. The diameter is much smaller, ensuring cooked-through pork by the time pastry is cooked.)
1 pound crimini mushrooms
4-5 sprigs rosemary, leaves stripped
2 cloves of garlic, finely diced
Salt
Pepper
Grape seed oil, or any oil with a high smoke point
Olive oil
1/2 pound prosciutto di parma
Flour, to prevent sticking
Frozen puff pastry
1 egg
Dijon mustard to serve
RECIPE
Preheat the oven to 420ºF.
Defrost the puff pastry in the refrigerator.
Halve the mushrooms and pulse them in a food processor until fine.
Strip rosemary and chop.
Heat olive oil in pan, and sauté rosemary and garlic until fragrant. Add mushrooms and continue to sauté, adding more olive oil if needed. When fully cooked, add salt to taste.
Cut off any odd pieces from your pork tenderloin, so you have one uniform log. Season with salt and pepper.
Coat a pan with grape seed oil, or any other oil that has a high smoke point. Sear the pork, rotating to get a sear on all sides. (You won’t be cooking the pork fully during this step.) After all sides have a nice color, set aside.
Lay out two sheets of plastic wrap side by side, with one edge overlapping about an inch. Place pork in the center and lay prosciutto slices next to the pork. Spread mushroom mixture over prosciutto.
Roll the plastic wrap tightly around the pork, ensuring the prosciutto and mushroom cover the pork. Place wrapped pork in the fridge for 15 minutes to cool.
Remove puff pastry from the fridge. Double up your plastic wrap again and roll the defrosted puff pastry onto the plastic wrap. Place the chilled pork in the center of the puff pastry and again roll tightly.
Remove excess puff pastry. OPTIONAL: Using a fork, make some delicate lines along the outside of the puff pastry.
Beat egg. Use a brush to egg-wash the outside of the puff pastry.
Bake the pork for 20-25 minutes. Slice and serve with Dijon mustard.
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I feel like there's no middle ground when it comes to Frankie. Half the audience seems to hate the way he talks, while the other half loves it! :D
silvsilvsilv the haters can go back to their gomez/justabeaver crap videos.
Add me to the second half
I'm on the fence. He just sounds like anybody ordinary.
I find it relaxed and refreshing. When he said Wicked Hot, I cracked up. Easy to relate to for younger audiences. I'm older, but I still get it.
This guy like like your stoner brother who went to cooking school. :)
😅
My brother is not a stoner, tho
Have you watched the Brothers Green cooking channel? I highly recommend
Friend from Colorado is on their way. Nice rendition with the pork loin.
make this on the channel guys
Yay Big fan
I’ve watched every single “struggle meals” episode & was so confused on how calm & in place he is with his other (like this one) cooking videos 😅
Frankie is the bomb-diggity!
That third slice of prosciutto is what dreams are made of.
i like the way he talks, very relaxing unlike other cooks that scream at you and never even explain anything.
I swear to god I could just listen to Frankie talk for an hour long video and be fine. Could that be a thing?
Frankie is dope.
Brilliant Video Frankie !
Straight forward, no-nonsense explanation of how to make a Classic Dish - 'Pork Wellington' (with excellent ingredients).
Look forward to more of your recipes Frankie.
I love frankie's voice!
Is it me or does this guy seem like he does live action play D&D in his spare time... It's the way he talks.
Dude has a great voice and working pace.
I make Beef Wellington frequently...but I learned some great tips from this video on how to do it better and I will certainly try the pork next time!!
I like how chill he is in the kitchen, very pleasant to watch :)
love the way he speeks. it's like poetry :D
Excellent Frankie! Very classy & budget-friendly
Looks very tasty. A tip though is to decorate the pastry after you eggwash it. As you can see here the eggwash has gone into the decoration lines, and they are no longer visible.
+thestarstuff fair
thestarstuff no action Bronson though
Thanks for the video. I cooked two of them tonight. Delicious and impressive. Cooked mine at 425 for 35 to 45 or until my thermometer showed 165-170. Take away I learned was only cook what your going to eat. The juices will moisten the leftover crust ruining the leftovers.
This has a few steps, but none of them are difficult. Anyone who follows directions could make this. It would impress your guests and family if you did! I haven't made beef Wellington in years, but this is a great fresh Idea, I should try it like this again soon. Thanks, really a nice video!
Was considering making this recently....thanks for the video
I did this for Christmas dinner and it was a hit with everyone. thanks.
that actually looks friggin delicious
Frankie is smart, a good cook and cute.
THE WELLINGTON'S RAW!!
ahh I like you Frankie! That looks delicious!
You got it all Chef , congratulations
Great video! More food struggle please! Such an awesome show
amazing
I love the way he explains what he's doing. :P
Take a shot every time Frankie says “homogeny” 🍻
"Training wheels!" You're right, the perfect substitute for the extremely expensive beef tenderloin. Looks just good as well, a giant pig in a blanket. Only thing different is the the mustard brushed on the tenderloin after searing.
I feel like I'm watching a Bob Ross video but with cooking instead, so soothing and niceeee
I heard the Angels singing....:-) very nice, thank you !
is that a "rolling a blunt" reference? no wonder he's so calm this time
It’s easier if you cool the mushroom mixture, then put the proccuitto directly on the puff pastry, add the mushroom mixture, then the pork. You don’t need a friend from Colorado to help
You're back😍
Frankie you're the absolute best holmes
+Nuaj Balpo thanks for watching man
Can we also get Gordon Ramsay's reaction to this?
Gordon will flip.... this guy said any oil but not olive oil, Gordon Ramsey used olive oil. ..plus this guy put a pipping hot mushroom paste on his work and refrigerated... omg Mr Ramsey needs to watch this.
Gordon Ramsay is a screamer and an attention whore. Not everything he does is proper.
His reasoning for the different oil is based on accurate info but is still unecessary. Olive oil does have a lower burn point than the others and that is important for frying. However for searing meat you wont need those super high temps. Olive oil will work just fine. More importantly was all the oil this dude used in the duxelle it was counter productive
Mr. K he asked if there was anything frozen.
ramsay used olive oil because hes making beef wellington its different , this is pork
Continue 'ROLLIN" & Smoke another one and continue cookin' my friend!!!!
Sprinkling flour FROM up HIGH from your Friend from Colorado!! While he shows you how to wrap it tightly,,,,,,,,
ALL ALL IN THE END AWESOME JOB!!!!!!
hello, thank you for your video :) gonna try it tomorrow :)
I love the way he talks 😂
That Colorado joke tho.
This guy is so fani!!
I love him haha
FABULOUS, the nay problem I had was I did not have any eggs and used melted butter to wash the pastry to hopefully make it golden colour! Love your show want to try beef Wellington if you show me how🥰
how did it turn out Marion?
so you don't cross contaminate the pepper mill... picks up oil.
+Mysasser1 There's a cut, he probably washed his hands.
yes I was going to say that he didn't mind cross contaminating the oil lol
Pork Wellington is wonderful and so much less expensive than Beef Wellington.
"Enlist the help of a friend from Colorado". I am that friend, pick me!
MY GOD !!!
Those are magic mushrooms. He's stoned.
Lmao! It took me about 5 seconds to get the Colorado friend reference
lol ask a friend from Colorado .... them 420 skills. Nice video but you should of put a layer of dijon inside the wellington or english mustard it would intensify the mushroom duxelle and flavor the meat.
No that was not a tight roll, love the recipe.
My girlfriend doesnt like mushrooms, so any suggestions what i could use instead?
And Cali now too
“Homogany in the cylindrical shape” 😂😂😂
Is there any mushroom substitutions for someone (myself) who may not like mushrooms enough for a dish like this, but really likes every other factor?
+Andy Moran how about mashed apples and breadcrumbs?
im thinking of trying a dried apple, bacon, and rosemary combo as a replacement. Normally a beef wellington has a mustard basting on the meat before wrapping. Maybe replace that with good bourbon sauce
That Prosciutto tho.
May be silly question but if your trying to reduce moisture content to mushrooms then why add all that oil?
Wowowowwwowowowow
What a great idea , but why didn’t he deglaze the pan , maybe garlic and white wine ?
Hi Frankie,nice dish! I've done beef Wellington years ago with the pate' and the homemade pate de choux but life's too short for that:P This is a great take on the overly fussy classic. Have you ever tried Veal Prince Orloff? But with chicken? Reinterpretation is the best form of flattery! Thanks.
LOL 1:32 "So.. Feel.... *caress*"
Not awkward at all. Nope.
this wouldve been helpful before i f'ed up my first venture with beef wellington, wasting like 40 bucks lol
He kind of reminds me of a young James spadar.
DAM ROOKIES.... Hey try adding salt to the mushrooms/garlic Salt helps get rid of the WATER!! ' ALSO when pork is resting..after sear.. perfect time to add the mustard of your choice like dijon or what ever ya like as while the pork is resting it will absorb even more flavor...
can i use bacon? cant find that prosciutto di parma
if you go to the deli at any Ralphs they have it for sure... but you could do bacon, but it might not hold together well
I don't want to be a hater but jamie oliver who😇😇
You don't take the silver off? Why?
Bro!
can 1 use bacon instead of prosciutto??
Dexter Thompson yes, but if too thick flatten it out between two sheets of wrap
lmao at the weed joke
where is mustard
Took 40 Minutes for me to cook my wellington all the way through I recommend checking your meat before you serve!
me too, twice, i dont know how it could happen, everything done alright but when i cut into meat its always raw, then it goes soggy. If you wont put aluminium foil there after this it is going to be burnt.
Next time no oil in the pan for the duxelle and remove the white membrane from the pork loin
Pedro Rocha spoken like a chef
Pedro Rocha can a freeze the ice cubes or use fresh ones ?
No spicy mustard? lolwut
Oh, the mustard as a side.
THANK YOU!
I just died...
Why you didn't remove silver/white skin from the top of pork tenderloin?
Marry me, Frankie.
...and bring your sharp knives with you.
Mine are dull and they suck.
I lOvE you
Why does it look like only the outside layer of pastry got cooked and the rest is raw?
The inside has absorbed moisture from the pork, and the mushrooms.
Apéritif 420 Wouldn't that make it all soggy and gross?
Zairanang I suppose. Not much you can do about it though.
It's cooked (remember it's flour and butter in a 450F Oven for 25 minutes) it's just the inside can't get crispy.
This dude just made a weed joke😂
Look at all that fluid and oil squeezed out when he rolls it. He really screwed the pooch on that duxelles. DRY PAN, NO OIL.
Thank you! It's been done like that for generations. The grease just ruins it
shouldn't he have brushed the meat in mustard before wrapping it?
hes not the best in front of a camera (yet) but it looks good ^^
You forgot the mustard!
try clicking on this picture
Nice work, cool dude but leaving the silver skin was the big mistake here, and it shows - 6:56 top right of the meat, euh no good.
I don't like my joints really tight tho
A bit too much oil for me, but otherwise it looks nice!
Wicked Hot! HAHA
A literal food porn 💔
its a giant sausage roll
You look high😂😂😂
No salt in the duxelles! Proscuitto is salty enough and the pork and puff pastry is also salted
that weed joke
He's so seductive
That looks like a soggy bottom :p
you forgot the mustard