A Show-Stopping Pork Wellington with Hasselback Potatoes, Honey Parsnips, Coriander-Roasted Carrots, and Dijon Mustard Cream Sauce

A Show-Stopping Pork Wellington with Hasselback Potatoes, Honey Parsnips, Coriander-Roasted Carrots, and Dijon Mustard Cream Sauce

This elegant and flavorful dinner is perfect for any special occasion. By reimagining the classic Beef Wellington with pork tenderloin, apple, and cranberry stuffing, we create a harmonious medley of savory and sweet. Paired with a selection of vibrant sides and a tangy Dijon mustard cream sauce, this meal is sure to impress.

Pork Wellington with Apple-Cranberry Stuffing

Ingredients:

For the Pork Wellington:

  • 1 large pork fillet (approximately 1.5 lbs/700g), trimmed
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 sheet puff pastry (store-bought or homemade)
  • 1 egg, beaten (for egg wash)

For the Apple-Cranberry Stuffing:

  • 1 tbsp butter
  • 1 medium onion, finely diced
  • 2 medium apples, peeled, cored, and diced
  • ½ cup dried cranberries
  • 1 tsp fresh thyme leaves
  • ½ tsp ground cinnamon
  • ½ cup breadcrumbs
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Stuffing:

    • Heat the butter in a skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
    • Add the apples, cranberries, thyme, and cinnamon. Cook for 8–10 minutes, stirring occasionally, until the apples are tender.
    • Remove from heat and stir in breadcrumbs. Season with salt and pepper. Let cool completely.

  2. Prepare the Pork Fillet:

    • Season the pork fillet with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the pork on all sides until golden brown. Remove from heat and let cool.

  3. Assemble the Wellington:

    • Roll out the puff pastry slightly on a floured surface. Spread the cooled stuffing over the pastry, leaving a 1-inch border on all sides.
    • Place the pork fillet on top of the stuffing. Carefully wrap the pastry around the pork, sealing the edges with beaten egg.
    • Place seam-side down on a parchment-lined baking sheet. Brush the entire Wellington with egg wash and chill for 20 minutes.

  4. Bake:

    • Preheat the oven to 400°F (200°C). Bake the Wellington for 25–30 minutes, or until the pastry is golden brown and the internal temperature of the pork reaches 145°F (63°C).
    • Let rest for 10 minutes before slicing.

Hasselback Potatoes with Paprika, Oregano, and Tarragon

Ingredients:

  • 6 medium-sized potatoes
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • Salt and pepper, to taste
  • 1 tsp fresh tarragon, finely chopped (for garnish)

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Slice the potatoes thinly without cutting all the way through, creating the classic Hasselback effect.
  3. Place the potatoes on a baking tray. Drizzle with olive oil and sprinkle with smoked paprika, oregano, salt, and pepper.
  4. Bake for 45–50 minutes, basting with olive oil halfway through, until the potatoes are crispy on the outside and tender on the inside.
  5. Garnish with fresh tarragon before serving.

Honey-Glazed Parsnips

Ingredients:

  • 6 parsnips, peeled and cut into batons
  • 2 tbsp olive oil
  • 3 tbsp honey
  • 1 tbsp balsamic vinegar
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the parsnip batons with olive oil, honey, balsamic vinegar, salt, and pepper in a large bowl.
  3. Spread the parsnips on a lined baking tray. Roast for 30–35 minutes, flipping halfway through, until caramelized and tender.

Coriander-Roasted Carrots

Ingredients:

  • 6 large carrots, peeled and halved lengthwise
  • 2 tbsp olive oil
  • 1 tsp ground coriander
  • 1 tbsp fresh cilantro, chopped (for garnish)
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss the carrots with olive oil, ground coriander, salt, and pepper. Arrange in a single layer on a baking tray.
  3. Roast for 25–30 minutes, turning halfway through, until lightly browned and tender.
  4. Garnish with chopped cilantro before serving.

Roasted Sliced Apples

Ingredients:

  • 4 large apples, cored and sliced into wedges
  • 2 tbsp butter, melted
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Toss the apple wedges with melted butter, brown sugar, and cinnamon. Arrange in a single layer on a baking tray.
  3. Roast for 20–25 minutes, flipping halfway through, until the apples are tender and caramelized.

Dijon Mustard Cream Sauce

Ingredients:

  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 2 tbsp Dijon mustard
  • 1 tsp honey
  • Salt and pepper, to taste

Instructions:

  1. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1–2 minutes, until lightly golden.
  2. Gradually whisk in the chicken stock, ensuring there are no lumps. Bring to a simmer and cook until slightly thickened.
  3. Stir in the heavy cream, Dijon mustard, and honey. Cook for another 2–3 minutes until smooth and thickened.
  4. Season with salt and pepper. Keep warm until ready to serve.

Final Assembly and Serving Suggestions

Plate each slice of Pork Wellington with a selection of the sides—Hasselback potatoes, honey parsnips, coriander-roasted carrots, and roasted sliced apples. Drizzle the Dijon mustard cream sauce over the Wellington or serve on the side. Garnish with fresh herbs for an elegant presentation.

Enjoy your beautifully crafted meal, bursting with complementary flavors and textures! This dinner is bound to become a beloved centerpiece for your special occasions.

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