Brandy caramelised pork wellington

These individual pork wellingtons are an elegant twist on the classic dish, featuring tender pork tenderloin wrapped with crispy bacon and sweet brandy-caramelised onions, all encased in golden puff pastry. The combination of the rich cherry preserve and caramelised red onions creates a sophisticated flavour profile that transforms simple ingredients into an impressive main course perfect for special occasions or dinner parties.

Cut:
  • Portions: 4-6
  • Prep: 20 minutes
  • cook: 40 minutes

Ingredients

For the pork

  • 1 kg pork tenderloin
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • 1 teaspoon fresh thyme leaves

For the brandy caramelised onions

  • 2 cups thinly sliced red onions (about 2 large onions)
  • ¼ cup brandy
  • ¼ cup cherry preserve or jam
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For assembly

  • 2 sheets puff pastry, thawed
  • 12-18 rashers streaky bacon
  • 1 egg, beaten (for egg wash)
  • Fresh thyme sprigs for garnish

Method

Prepare the pork: Pat the pork tenderloin dry with paper towel and season generously with salt, black pepper, and fresh thyme leaves. Cut the tenderloin into 6 equal portions, each about 3-4 cm thick.

Sear the pork: Heat 2 tablespoons olive oil in a large pan over medium-high heat. Sear each piece of pork tenderloin for 2-3 minutes on each side until golden brown but not cooked through. Remove from the pan and set aside to rest and cool completely. This step can be done while preparing the onions.

Make the brandy caramelised onions: In the same pan, add 1 tablespoon olive oil and the sliced red onions. Sauté over medium heat for 8-10 minutes until the onions are soft and translucent. Add the brandy carefully (it may flame briefly) and let it cook off for 1-2 minutes. Stir in the cherry preserve, salt, and black pepper. Continue cooking for another 5-7 minutes until the mixture is thick, jammy, and caramelised. Remove from heat and allow to cool completely.

Prepare the pastry: Preheat your oven to 200 degrees Celsius. Line a baking tray with baking paper. Roll out the puff pastry sheets and cut each sheet into 3 large squares (you’ll need 6 squares total for 6 wellingtons).

Assemble the wellingtons: On each pastry square, lay 2-3 rashers of streaky bacon in the centre, slightly overlapping. Spoon 1-2 tablespoons of the caramelised onion mixture over the bacon. Place one piece of seared pork tenderloin on top of the onions. Fold the bacon over the pork, then bring up the corners of the pastry to meet in the centre, creating a parcel. Press the edges together to seal, ensuring no filling escapes. Place seam-side down on the prepared baking tray.

Decorate and glaze: If desired, cut decorative shapes (such as leaves) from leftover puff pastry and place on top of each wellington. Brush the entire surface generously with beaten egg for a golden finish.

Bake the wellingtons: Bake in the preheated oven for 20-25 minutes until the pastry is golden brown, puffed, and crispy. The internal temperature of the pork should reach 63 degrees Celsius.

Rest and serve: Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh thyme sprigs.

Serving suggestion: Serve these impressive wellingtons with crispy roasted herb potatoes and roasted grapes or a medley of roasted seasonal vegetables. A side of green beans with almonds or a fresh rocket salad with balsamic dressing also pairs wonderfully. For an extra indulgent touch, serve with a red wine jus or a creamy mushroom sauce on the side. Garnish the plate with savoury roasted nuts for added texture and elegance.