Cast Iron Skillet Pork Wellington

CAST IRON SKILLET PORK WELLINGTON

Cast Iron Skillet Pork Wellington, based on Beef Wellington is a bacon wrapped loin encased in puff pastry. Although some debate exists over the origins to the term “Wellington” several variations of the dish include lamb, sausage and salmon. For this particular dish we selected a pork loin wrapped in bacon and stuffed with a duxelle mixture. The bacon and puff pastry keep the pork moist and tender with a nice crispy outside.

Cast Iron Skillet Pork Wellington

Cast Iron Skillet Pork Wellington

 

The duexelles were removed from the inside and served over rice as a side dish. Accompanied by roast asparagus for a side,  this makes for an elegant dish for any special occasion.

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Cast Iron Skillet Pork Wellington
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Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Start the pork by seasoning the outside with the Black Pepper. A little dash of Lawrey's Season Salt adds an extra bit of flavor also.
  2. Layer bacon on the top side of the pork loin.
  3. Turn roast and continue layering the bottom side.
  4. Set the wrapped pork loin aside and prep the pastry.
  5. Roll the pastry out on a large cutting board and transfer the pork to the center.
  6. Wrap the roast in the pastry starting with the narrow sides first. Fold the wide sides up next and press the pastry around the roast to seal.
  7. Spray a 10" cast iron skillet with spray vegetable oil. Place trivet in skillet and spray trivet with oil also. Place wrapped roast in center.
  8. Place skillet in pre-heated 350 degree oven for 1-1/2 hours. Check temperature with meat thermometer.
  9. Continue baking until pork is between 170 and 180 degrees for well done. Remove from oven and transfer to cutting board to cool.
  10. Warm pan drippings on stove top over medium heat, add onions, andouille sausage, and mushrooms and saute for two minutes. Add wine, reduce heat and let the mixture reduce to a thin sauce.
  11. Slice pork with sharp knife and serve with mushroom sauce. Alternatively serve mushrooms over rice for a nice side dish.
Recipe Notes

As with it's close cousin Beef Wellington, this Cast Iron Skillet Pork Wellington is just a nice elegant dish. Instead of preparing a duxelles to stuff the meat with, we elected to saute the mushrooms with some onion and andouille sausage to give it a bit of bite. A bit of rice and oven roasted asparagus rounds out the meal.

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