Cast Iron Skillet Pork Wellington

5 from 1 vote

Cast Iron Skillet Pork Wellington

If you like pork, you have to try this. Closely related to it's cousin Beef Wellington, some added bacon to the overall wrap keeps the pork to fork tender. Add the mushroom mix and the pastry wrap and you get an elegant dish to impress family and guests alike.

Prep Time1

Cook Time2

Total Time3

Course: Main Course

Cuisine: American

Keyword: Pastry, Pork, Wellington

Servings: people

Calories: 532kcal

Ingredients

1 lb Pork Loin
8 oz Sliced Bacon
1 package Puff Pastry Dough frozen, about 8 oz.
1/8 tsp black pepper
1/8 tsp seasoned salt
6 oz Wild and Exotic Mushrooms Shiitake, Oyster Mushrooms)
4 oz Andouille Sausage Diced
1/4 cup onion Diced

Instructions

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.
Layer bacon on the top side of the pork loin.
Turn roast and continue layering the bottom side.
Set the wrapped pork loin aside and prep the pastry.
Roll the pastry out on a large cutting board and transfer the pork to the center.
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.
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.
Place skillet in pre-heated 350 degree oven for 1-1/2 hours. Check temperature with meat thermometer.
Continue baking until pork is between 170 and 180 degrees for well done. Remove from oven and transfer to cutting board to cool.
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.
Slice pork with sharp knife and serve with mushroom sauce. Alternatively serve mushrooms over rice for a nice side dish.

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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