Spicy Cran-Apple Pecan Pork Wellington

Paired with D'Vine Wine's Cow Town

RECIPE INGREDIENTS

For the Pork:
1 pork tenderloin (1 to 1 1/2 pounds)
1 pinch kosher salt
1 pinch freshly ground black pepper
2 1/2 tablespoons olive oil
1 sheet frozen puff pastry, thawed
2 to 3 tablespoons all-purpose flour

For the Spicy Apple Pecan Mixture:
6 apples, peeled, cored, and diced ½”
1 pinch kosher salt
1 habanero pepper
½ cup dried cranberries
1 cup apple cider
½ cup coarsely chopped pecans
Juice ½ lemon
½ cup brown sugar packed
1 tsp cinnamon

For Brushing:
1 large egg yolk
1 tablespoon water

RECIPE DIRECTIONS

Make the Spicy Apple Pecan Mixture
1. Add diced apples, apple cider, dried cranberries, brown sugar, cinnamon, and lemon juice to a pot and bring to a simmer.
2. Poke 3-4 holes in the habanero pepper with the tip of a knife then add it to the pot. (I let the habanero cook with the other ingredients for about 10 minutes then removed it) The longer you leave it…. the spicier it will be.
3. After about 20-25 minutes the apples should be softened, you can remove the mixture from the heat and set aside.

Brown the Pork
1. Season the pork tenderloin with kosher salt and freshly ground pepper.
2. Add 2 tablespoons of the olive oil to a large skillet over medium-high heat. Brown the tenderloin on all sides.
3. Once the tenderloin is brown on all sides remove it from the skillet, place it on a cutting board and let it cool

Assemble the Pork and Spicy Apple Pecan Mixture
1. Cut a slit in the tenderloin length wise from one end to the other being sure to not cut it all the way through. (Think hot dog bun)
2. Spoon in the spicy apple pecan mixture into the cavity (you will not use all the mixture; the remaining mixture can be served on the side or even on ice-cream for dessert)
3. Once you have a good amount in the tenderloin try to form it back to its original shape encapsulating the filling

Assemble the Pork Wellington
1. Preheat the oven to 400 F and have ready a baking sheet. Dust a cutting board or work surface with flour and roll out the puff pastry to a 12 x 18-inch rectangle.
2. Beat the egg yolk with the water.
3. Brush the egg mixture around the pastry edge.
4. Lay the tenderloin on the pastry.
5. Wrap the pastry tightly around the meat.
6. Fold and tuck the ends underneath the resulting bundle.
7. Brush the pastry with the egg wash.
8. Transfer the Wellington to the baking sheet, seam-side down.
9. Bake until the internal temperature reaches 140 degrees. (About 20-25 minutes). Once the internal temperature hits 140 degrees, remove the Wellington from the oven and allow to rest on a cutting board for 10 minutes The pastry should be golden brown delicious. If while cooking the pastry is browning to fast, just cover loosely with foil.
10. I like to cut. into 1” slices with a serrated knife and serve it topped with some of the reserve spicy pecan mixture.

MEET Sean Koehler!

@twistedskillet

Growing up in South Texas, I’ve spent most of my life living the western lifestyle. Over the past decade, I have had the pleasure of traveling across the country as a television host learning as much as I can about people and their traditions. And along the way, I found a new passion of mine- cooking.

Now don’t get me wrong, I have always enjoyed food, but my appreciation for the different types, styles and methods of cooking has grown tremendously. And once I figured out I not only had a love for cooking, but a talent, I decided to attend culinary school in Austin, Texas.

My philosophy-cooking is about learning, and taking what you’ve learned, to make it your own. I love to take a great recipe and put my own twist on it, whether it’s biscuits & gravy, dove pate’, deer chili, catfish sliders with hush puppy waffles, or duck fajitas, the combinations are endless.

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