Mike Tomkins’ Pork Wellington
A good Wellington is the hearty centrepiece we all need in the colder months, and it looks super impressive too. This pork Wellington recipe is a fun and tasty twist on the classic beef. Mike covered the pork with honey and mustard, and a shiitake mushroom and black pudding duxelles before wrapping it in slices of prosciutto — layers upon layers of delicious flavours.
Pork wellington recipe
How to Cook Pork Wellington
This pork Wellington recipe is very temperature-sensitive. You need to make sure it’s cooked, but leaving it in the oven for too long will leave you with solid and dry pork. Mike recommends removing it from the oven at 50-55 °C, letting the temperature rise around 5 °C more during the rest. Using a leave-in thermometer like the DOT will allow you to relax and remove it from the oven at exactly the right time.