Petunia’s Roast Pork Wellington Recipe | My Harry Potter Kitchen | Chamber of Secrets (Ep. 8)

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-bought pie crust

Phyllo dough is lighter, while pie crust is often less expensive.

Peel a large Bramley apple and slice it in half to remove the core, then cut into large chunks.

Add the apple chunks to a pan with butter and sugar, season with salt and pepper, and stir to mix.

Cook on medium to low heat until the apples have softened, keeping some chunks for texture.

Remove from heat and transfer to a bowl to cool.

In a bowl, add sage and onion stuffing mix and butter, then pour boiling water over it and mix until combined.

Let the stuffing stand for 5 to 10 minutes while preparing the pork.

Season the pork tenderloin fillet generously with salt, pepper, rosemary, and thyme, massaging it into the meat.

Heat oil in a pan over medium-high heat and sear the pork tenderloin until golden brown on all sides.

Lay down cling film on a work surface, spread the stuffing evenly, and then add the apple sauce on top.

Place the tenderloin on the edge closest to you and use the cling film to roll it tightly, twisting the ends to seal.

Chill the rolled Wellington in the fridge for 10 to 15 minutes.

Unroll the ready-rolled puff pastry and place the Wellington in the center.

Beat together egg and milk to create an egg wash, then brush it over the pastry.

Roll the Wellington in the pastry, sealing it at the bottom, and place it seam-side down on a greased baking tray.

Trim any excess pastry and use egg wash to seal the edges.

Cut decorations from excess pastry and stick them on top of the Wellington, brushing with more egg wash.

Bake the Wellington in the oven at 180 degrees Celsius for about 40 minutes until the pastry is golden brown.

Transfer the baked Wellington to a serving board, slice, and serve hot with sides and gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens