Outside-In Pork Wellington ♥ Start to table in less than an hour

If you ever get the chance to eat Beef Wellington, you should do it.
I got the chance to prepare a Beef Wellington many years ago when I did not know any better. The beef steamed in the pastry and well, it tasted good but it looked like crap. Back then there was no Internet to get all the tips on what not to do. You guys have it so easy nowadays.

While I could have made this pork version exactly like a traditional Wellington but I was going for gluten-free and lower carb. Omit the bread you say? Well, I decided that the mushroom duxelle needed something to bind it together so the inside would not fall out when slicing.

I used a mere 5 gluten-free crackers and it was perfect.
Now you can make this easy bake oven version and see what all the hoopla is about.

A Wellington requires layering of ingredients that not only taste great together they serve a purpose in the scheme of things. There is a layer of horseradish mustard to act as the glue for the next layer, which is a pate, but we are using three slices of good liverwurst (I recommend Mother Goose). The last layer (or middle) is the mushroom duxelle and cracker mixture.

That's it. Roll the tenderloin as tightly as you can, and when it is all rolled up, tie the pork in five places, salt & pepper and grill or oven roast until the interior temperature registers 135°. Remove, cover in foil and rest for 10 minutes. If you do not allow this to rest the layers will fall apart and you will have done all that work for nothing. Trust me, it will stay hot long enough to get it to the table.

Make a beef or pork gravy using your favorite homemade version or do as I do when in a pinch, I grab a packet of Knorr's Pork Gravy.

This was exceptional!! I can only describe it as rich, complex, textural and tender beyond words. Not one ingredient stood out, they all melded together. Now I know why this dish has stood the test of time.
I think this version will renew interest.


Wellington Stuffed Pork Tenderloin
* 1 pound pork tenderloin, butterflied and pounded to an even thickness
* 4-6 slices thin prosciutto
* Pork or beef gravy

Mustard Mixture
* 2 tablespoons prepared horseradish
* 1 tablespoon Dijon, spicy brown, or hot English mustard


Mushroom Duxelle
* 1 pound mushrooms (button, cremini, shiitake, portabello, or a mix) cleaned, trimmed, and roughly chopped
* 4 tablespoons unsalted butter
* 2 medium shallots, finely sliced (about 1/2 cup)
* 2 teaspoons finely minced fresh thyme leaves
* 1/2 cup cognac or other brandy or barrel-aged spirit such as bourbon
* 1/2 cup heavy cream
* 2 teaspoons soy sauce

1. Melt the butter in a skillet and saute the shallots until tender. Add the mushrooms and thyme and cook until the mushrooms are done and all the moisture has cooked out. Add the cognac and reduce by half. Add the cream and soy sauce and cook until there is about 2 tablespoons of sauce left. Add the cracker crumbs and stir to mix well. Remove to cool.
2. Place the butterflied tenderloin on a cutting board and spread the mustard/horseradish mixture evenly across the meat from end to end.
3. Lay the slices of liverwurst towards the bottom half of the meat. Press to adhere. Add the mushroom stuffing to the top of the liverwurst slices and start to roll from the bottom to the top, ending with the seam at the bottom of the roll.
5. Cut 5 strings of kitchen twine and tie the middle. Working from the middle, evenly space two ties on both sides. Rub with olive oil and season with salt & pepper.
6. Set the grill to indirect grilling and the temperature to 400­°. Place the roast on the opposite end of the coals, close the lid and grill for 30 minutes or until the internal temp reaches 135°. Remove and tent in foil.
Oven roasting: Place the roll on a rack set into a baking pan and roast at 400° until the internal temp reaches 135°, about 30-35 minutes.

If you feel you may ruin the meat if you have never butterflied one before, just cut in right down the middle but not all the way through, leaving about 1/2-inch still attached, open the meat and pound it as well as your can. It will be just fine no matter what you do. You could always go to a butcher and have him do it. I cut a slit in mine and all I did was cut a piece off one of the thicker sections and used that as a patch.