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.
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.