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.

PEDERSON'S PAIRS PERFECTLY

GET THE PROTEINS YOU NEED TO MAKE THIS RECIPE!

WHAT'S INCLUDED IN THE FRESH PORK BUNDLE

AROUND 9 LBS. OF ALL NATURAL FRESH PORK DELIVERED MONTHLY!

Pederson's Farms fresh pork comes from Duroc-sired hogs making it some of the juiciest, most tender pork you can find. A product of the United States, our pork is beautifully pink in color and perfectly marbled.

Vegetarian Fed Diet

Raised Without Antibiotics or Growth Hormones

Humanely Raised

DON'T FORGET

THE WINE

D'VINE WINE

Located in the heart of historical Granbury, surrounded by the romantic nuances of the Brazos River, quaint shops, wonderful restaurants, entertainment and a moonlit beach, D’Vine Wine opens its door to friendship. Joshua Winters, Diane and Tony Hedges and Ron Van Meter create an inviting and fun environment where you can learn about wine and the wine process.

Josh Winter explains, “As a full production winery, we’ve set ourselves apart, producing 15,000 to 18,000 bottles each year. With grapes made available from all over the US, we can carefully choose the best variety and best year.”

THE PECANS

GILBERT PECAN CO

Gilbert Pecan Co. was established in 1969 by our Father, Bubba Gilbert. In 1999, he purchased a pecan orchard outside of the West Texas town of Denver City.In 2007, he started a shelling plant here in Santo making it possible to eliminate the middle man and allowing us to bring our competitively priced pecans direct from our orchard to you.In August 2008 we opened our retail store at the intersection of Interstate 20 and Highway 281.All of our nuts, homemade products and other gourmet gifts are guaranteed to be fresh and tasty.If not, we will promptly and cheerfully make every effort to insure your satisfaction.

OTHER TEXAS TRIO RECIPES