or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Pork Wellington Stuffing Ideas
New Posts  All Forums:Forum Nav:

Pork Wellington Stuffing Ideas

post #1 of 8
Thread Starter 

Christmas...goodness, Christmas was just yesterday! Last year, I did giant mozzarella and balsamic marinara stuffed meatballs with homemade spinach ravioli, bacon-wraped roasted pears, homemade bread, and individual gingerbread/cream cheese cakes. This year, the lovely husband wanted a ham, but since we live in rural China and have only a small toaster-style oven, that was out of the question. However, I can get beautiful pork loin from the markets here if I go early in the morning. So I think a Pork Wellington is really the next best thing. I was doing some looking on the infamous Pinterest...I found some interesting ideas for stuffing. I am debating between a few combinations, and need some feedback! The first one is rubbed in rosemary and thyme and then stuffed with a blueberry compote (made with port, red wine, and shallots). While I cannot get blueberries, perhaps I could get jam, or alternatively use grapes, apples, or perhaps kumquats. The second is stuffed with a creamed spinach filling. The third would be a balsamic caramelized mushroom and fig mixture. I know a traditional flavor addition is mustard, but I was wondering if I could get away with a light layer of horseradish - or even wasabi, which is more readily available here. I am having difficulty taking away a wining combination from these elements.

post #2 of 8
Help me with my pork roast
started on 11/24/14 last post 12/07/14 at 9:55pm 40 replies 532 views

 

This may help.

 

Welcome to ChefTalk.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
Reply
Food nourishes my body.  Cooking nourishes my soul.
Reply
post #3 of 8

How about spinach and feta cheese     or   apple walnut

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #4 of 8

If you're doing a wellington then I would skip the loin and go straight for the tenderloin which will be much more tender and comparable to its beef counterpart.  I would also skip on the stuffing and make a very flavorful duxelle, or make a stuffing to go between the puff pastry and the meat, not spiraled in the meat itself.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 8

You mentioned kumquats, those would be a great idea. What about a stuffing of kumquat, green peppercorn, citrus pickled onions, and arugula? For a sauce, you could then do a citrus wasabi reduction.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #6 of 8

Kumquats WOULD be nice--and unusual.

I've noticed that various fruits pair especially well with pork loin (or TL) both inside and out.

Mango makes a good stuffing fruit with other flavors as well, and a pomegranate reduction

can make a great sauce base.

Great stuff, and cheap, so long as you keep it moist as mentioned.

post #7 of 8
Thread Starter 

Koukouvagia, somehow...foolish as it sounds...I never really considered the fact that I should not use loin and tenderloin interchangeably! Of course I meant the tenderloin for a Wellington...and I was not planning on stuffing the meat, but rather the pastry. It will be interesting trying to get a tenderloin...I know I have seen beautiful loin at the markets, but I will have to make it out there early in the morning and attempt to somehow get "tenderloin" across to the vendors with a whole pig lying on their wood tables...in Chinese! :p 

 

cheflayne - I love the idea of the citrus and wasabi reduction - since I have two votes for kumquats between you and meezenplaz, I think I'll go with that! Although, I don't think I'll be able to find green peppercorn or arugula. Maybe instead I can do chinese chive and hint of anise and chili pepper? 

 

As far as sides, I am thinking of mashed potatoes and a red cabbage salad. However, I am undecided upon whether to do the red cabbage warm or cold. Thoughts on that? Also, with this flavor profile in mind, what kind of wine would you pair with the meal? The only white I can find is a riesling...but I could potentially have a friend who owns a Western bar and restaurant special order me something from Shanghai.

post #8 of 8

If you do happen to get a tenderloin you may have to make more than one considering the tenderloin is much smaller than the loin.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Pork Wellington Stuffing Ideas