ESSENTIAL RECIPES- PORK
BRANDY CARAMELISED PORK WELLINGTON
SA Pork @ sa _ pork
These individual pork wellingtons are an elegant twist on the classic dish, featuring tender pork tenderloin wrapped with crispy bacon and sweet brandy-caramelised onions, all encased in golden puff pastry. The combination of cherry preserve and caramelised red onions creates a sophisticated flavour profile that transforms simple ingredients into an impressive main course, perfect for special occasions or dinner parties.
Serves: 4-6
INGREDIENTS
For the pork:
• 1kg pork tenderloin
• salt & black pepper, to taste
• 1 teaspoon fresh thyme leaves
• 2 tablespoons olive oil
For the brandy caramelised onions:
• 1 tablespoon olive oil
• 2 cups red onions, thinly sliced( about 2 large onions)
• ¼ cup brandy
• ¼ cup cherry preserve or jam
• salt & black pepper, to taste
To assemble:
• 2 sheets puff pastry, thawed
• 12 – 18 rashers streaky bacon
• 1 egg,( for egg wash), beaten
• fresh thyme sprigs, for garnish
METHOD
1. Pat the pork tenderloin dry with paper towel and season generously with salt, black pepper and fresh thyme leaves. Cut the tenderloin into 6 equal portions, each about 3 – 4 cm thick.
2. Heat 2 tablespoons olive oil in a large pan over mediumhigh heat. Sear each piece for 2 – 3 minutes on each side until golden brown but not cooked through. Remove from the pan and set aside to rest and cool completely.
3. In the same pan, add 1 tablespoon olive oil and the sliced red onions. Sauté over medium heat for 8 – 10 minutes until soft and translucent. Add the brandy carefully( it may flame briefly) and allow it to cook off for 1 – 2 minutes. Stir in the cherry preserve, salt and black pepper. Continue cooking for a further 5 – 7 minutes until the mixture is thick, jammy and caramelised. Remove from heat and allow to cool completely.
4. Preheat the oven to 200 ° C. Line a baking tray with baking paper. Roll out the puff pastry sheets and cut each into 3 large squares, giving you 6 squares in total.
5. On each pastry square, lay 2 – 3 rashers of streaky bacon in the centre, slightly overlapping. Spoon 1 – 2 tablespoons of the caramelised onion mixture over the bacon, then place a piece of seared pork tenderloin on top. Fold the bacon over the pork, then bring up the corners of the pastry to meet in the centre, forming a parcel. Press the edges firmly to seal, ensuring no filling escapes. Place seam-side down on the prepared baking tray.
6. If desired, cut decorative shapes( such as leaves) from any leftover pastry and place on top of each wellington. Brush the entire surface generously with beaten egg for a golden finish.
7. Bake for 20 – 25 minutes until the pastry is golden brown, puffed and crispy. The internal temperature of the pork should reach 63 ° C.
8. Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh thyme sprigs.
Serving suggestion:
Serve with crisp herby roast potatoes and roasted grapes, or a medley of roasted seasonal vegetables. Green beans with almonds or a fresh rocket salad with balsamic dressing also pair wonderfully. For an extra indulgent touch, serve alongside a red wine jus or creamy mushroom sauce, and garnish the plate with savoury roasted nuts for added texture and elegance.
Chef’ s notes:
Ensure both the pork & the caramelised onions are cool before assembling, otherwise the pastry will become soggy.
Both can be prepared up to a day ahead & refrigerated separately. If the brandy flames when added to the pan, simply allow it to burn off safely.
40 | Winter 2026 • essentialflavours. co. za