SunPork Fresh Foods Super Crunchy Honey Pork
Pork Wellington with Apple and Apricot Stuffing
Try this Pork Wellington with Apple & Apricot Stuffing for your Christmas dinner! Tasty Aussie pork, smoky bacon & fruity stuffing in golden pastry - yum!

1 hour

Experienced Cooks


What you’ll need

  1. 2 SunPork Tenderloins
  2. 500g streaky Aussie bacon
  3. 3 cups sage and onion stuffing mix
  4. 1/2 cup dried apricots, chopped
  5. 1/2 cup apple, chopped
  6. 2 eggs + 1 yolk
  7. 4 sheets puff pastry
  8. Salt and pepper, to season

How to make it

  1. Pre-heat fan forced oven to 180°C.
  2. Combine stuffing mix, apricots, apples, 2 eggs and 1/2 cup water in a bowl. Mix until combined.
  3. Lay out the bacon strips on a sheet of glad wrap. Ensure the bacon is placed in a rectangle that is big enough to encompass the entire 2 fillets of pork.
  4. Season the surface of the bacon with salt and pepper.
  5. Using a spatula, cover the surface of the bacon evenly with a thin layer of stuffing mixture.
  6. Lay the pork tenderloins on top of the stuffing, on the bottom half of the rectangle. Place them side by side.
  7. Roll the bacon and stuffing layer over the tenderloins. Ensure that it is rolled nice and tight to prevent any stuffing from spilling out.
  8. Roll it up tightly in the glad wrap and twist the ends to seal. Place in the refrigerator for 30 mins to allow it to set.
  9. Remove from fridge and discard the plastic wrap.
  10. Lay out the 4 sheets of pastry into a rectangle and press all the sides together so it forms one large sheet. Place the wellington on the bottom half of the pastry.
  11. Roll the pastry over the wellington and place onto a line baking tray.
  12. Brush the top of the pastry with egg yolk and cook in oven for 1 hour.
  13. Remove from oven and allow to rest for 20 mins before serving.