Saffron Pork Wellington
Enjoy a twist on the classic with this pork Wellington, filled with savory saffron risotto and tender sautéed onions.
Ingredients
- 2 thick-cut pork chops
- 1 cup arborio rice
- 1 teaspoon saffron threads
- 3 cups water
- ½ cup white wine
- 1 sweet onion chopped
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 sheet puff pastry
- 2 tablespoons water + 1 egg whisked
- salt & pepper to taste
- garlic & chive cream cheese for serving
- fresh parsley for topping, optional
Instructions
- Start by thawing the puff pastry on a flat surface. Heat the olive oil in a skillet over medium-high heat. Add the pork chops and sear for 3-4 minutes per side, until golden brown. Only cook until the internal temperature reaches 120-130°F. Remove from the skillet and set aside to cool. Season with salt and pepper.
- In the same pan, without cleaning, reduce the heat to medium and add the butter. Toss in the chopped onion and sauté until tender and beginning to caramelize, about 10 minutes. Remove the onions from the pan and set aside to cool.
- Deglaze the pan with the white wine and scrape up any brown bits. When most of the liquid has evaporated, add the Arborio rice. Cook in the wine until browned, about 1-2 minutes, then add the water, 1/4 cup at a time, letting the liquid cook off each time before adding the next 1/4 cup. After the second 1/4 cup, add the saffron threads. The rice will turn yellow. Repeat until about 2-3 cups of water have been used and the rice is tender and golden in color. It will start to crisp on the bottom. The rice will take about 30 minutes from start to finish.
- Remove the rice from heat and let cool until no longer steaming. Unfold the puff pastry and let it finish thawing while the rice cools.
- Transfer the thawed puff pastry to a cutting board. Cut the puff pastry in half for two rectangle-shaped pieces. Use a rolling pin to smooth out any creases on each piece. Try not to roll too thin.
- Evenly distribute about 1/2 cup of risotto onto each rectangle of pastry, leaving about a 1-2 inch border of pastry all around the risotto. Spoon the onions evenly across the rice then place the cooked pork chop on top so that they are centered on the puff pastries. Spoon the remaining risotto on the top of the pork chops. You may not use all of the risotto, so take care not to overfill the pastries.
- Wrap the pastry across the pork chops so they are completely encased inside. Tuck the edges until and pinch together to help seal the pastry. Tightly wrap each pork Wellington in plastic wrap and chill for at least 25 minutes.
- When ready to serve, preheat the oven to 400°F. Whisk together the egg and two tablespoons of water. Remove the plastic wrap from around the pork Wellingtons. Place them on a parchment or silicone-lined mat. Brush each with the egg wash then place in the oven and bake for 25-30 minutes or until the pork has reached an internal temp of 160°F and the puff pastry is golden brown.
- Let the pork Wellingtons rest outside of the oven for about 10 minutes prior to serving. Spread about a tablespoon of the garlic and chive cream cheese on a plate and place the pork Wellington on top. Garnish with fresh parsley, as desired. Enjoy!
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