Tuesday, February 22, 2011

Smoked Pork Wellington

I had no idea how to go about this, so it was an absolute experiment. I knew pork was used for Wellington and since I’d made one from beef I was comfortable with the process – and I remember the mistakes I made with it. I could have made it from a raw piece of pork loin, but I wanted the added dimension of smoked pork, but I had no idea how done to cook it in the smoker to keep it from overcooking as the pastry cooks in the oven.

I decided to smoke it to the bare minimum of 142* and hope for the best. My assumption was that for the beef, it went from room temperature to 125* while the pastry baked, so the pork, would hopefully not go past 140*, starting at room temperature.

I considered stuffing it prior to smoking, but decided to smoke then stuff and I just took a wild stab at a combination. I cut three pockets into the roast from opposite sides and stuffed in some Boursin cheese – no way that can be a bad idea. I did pockets rather than full length slices to prevent the cheese for exiting the ends.

Then I brushed a coat of Fischer & Weiser’s Roasted Raspberry Chipotle Sauce on both the pastry and the meat

and rolled it very tightly in hopes the Boursin would stay put - I made sure I kept the pockets in the horizontal position while it baked and I cut the vents in the top that I forgot last time.

This is just out of the oven.

And this is just after the soggy bottom broke and I did't have a good enogh hold on it.

 And this is my plate with the side of stir fried asparagus.

Before the main course, Bev served this salad from a magazine recipe from - it's lettuce, oranges, apples, a citrusy viniagrette and crumbled blue cheese on top.

I have to say this experiment was a failure, but not a complete loss - we had a filling meal and the salad was good.  Plus I learned several things:

1. Boursin will not stay in place at the high temps.
2. Even on a rack and with vents, it can still get a soggy bottom - maybe the cheese did it.
3. Puffed pastry cannot be cooked above 350* in our oven.
4. Don't try this with fully cooked meat unless you prefer it well done.
5. Always use a spatula plus tongs when transferring to the cutting board.
6. Next time I want Wellington, go to a restaurant - it's not worth the effort to me :-).

A nice thing about cooking experiments is you learn something and can still eat the failures.

Have a great day and thanks for stopping by.



  1. You live and learn! I think the meal looks pretty darn tasty!

  2. Hopefully you are not going to give up trying, because this looks promising!

  3. I love your idea of the cheese and the chipotle raspberry sauce. I wonder why the soggy bottom? Juices from the meat? I suppose your're right, the cheese might have contributed. Did you let it cool on a rack? or the cutting board. I think I agree with you, order it at a reataurant. I've only had it once ever and the restaurant did a fine job.

  4. At least you tried... that is the best part!! I loved the idea of this and I'm sure if it was played around with enough it could be perfected. But like you said...not really worth all the effort. It still sounds really good, sorry it didn't work out for you!

  5. Well---it looks good to me... AND the salad and veggie look GREAT....

    It's better to try and lose rather than to not try at all...


  6. Brave man for trying Wellington at home - I have never been that brave!

    But lesson learned - yep, the cheese is a really melty cheese - but hey, you learned a lot! :D

  7. I want to come to your house for dinner! Your salad and your Wellington look amazing!

  8. Larry, Look at the bright side! Most of your cooking experiments are winners...once in awhile we're bound to miss! I wish I had your win/loss experimental record. Take Care, Big Daddy Dave

  9. Wow, what an adventurous Pork Wellington! Yum for using smoked meat. Too bad it did not turn out like you had wanted it to. Beef Welington is one of my favorites as my hubby asked me to marry him over a Beef wellington. You are right, they seem better eaten out than at home, but I feel that one day I will conquer one at home. And boursin on anything is great!

  10. Haven't made a beef or pork wellington yet.

    What a fun experiment even if it didn't fire on all cylinders. Very adventurous, Larry!


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