Pork Wellington Stuffing Ideas

Discussion in 'Food & Cooking' started by alishat, Dec 13, 2014.

  1. alishat

    alishat

    Messages:
    5
    Likes Received:
    10
    Exp:
    Home Chef
    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.
     
    Last edited: Dec 13, 2014
  2. teamfat

    teamfat

    Messages:
    4,019
    Likes Received:
    434
    Exp:
    I Just Like Food
  3. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    How about spinach and feta cheese     or   apple walnut
     
  4. koukouvagia

    koukouvagia

    Messages:
    7,379
    Likes Received:
    612
    Exp:
    Home Cook
    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.  
     
  5. cheflayne

    cheflayne

    Messages:
    4,161
    Likes Received:
    530
    Exp:
    Professional Chef
    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.
     
  6. meezenplaz

    meezenplaz

    Messages:
    1,390
    Likes Received:
    204
    Exp:
    Sous Chef, Event Manager
    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.
     
  7. alishat

    alishat

    Messages:
    5
    Likes Received:
    10
    Exp:
    Home Chef
    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.
     
  8. koukouvagia

    koukouvagia

    Messages:
    7,379
    Likes Received:
    612
    Exp:
    Home Cook
    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.