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Gluten Free Pork Wellington

Name: Gluten Free Pork Wellington
Prep time: 20 min
Cook time: 50 min
Cuisine: Other
Ingredients: 800-900 g cured pork joint or pork loin; For the dough:; 1 package Mix It Dunkel - Mix It Rustico; 8 g dry yeast; or; 16 g fresh yeast; ½ tsp salt; ½ tsp sugar; 1 tbsp olive oil; 550 ml lukewarm water; 1 egg yolk for brushing; 1 tbsp milk for brushing

130 min

The new addition to your Sunday roasts that everyone is going to love.

Ready to upgrade your Sunday roasts? This gluten free wellington recipe is the perfect way to mix things up and make an extra especially Sunday dinner. The crunchiness of the outside and the softness of inside the dough accompanies the pork perfectly. This recipe turns out perfect every single time, and results in a super juicy and perfectly cooked pork. Serve it with vegetables and sauces of your choice to complete the dish, everyone is going to love it!

Cook

Preparation

in 20 minutes

Cooking

in 50 minutes

Cooling

in 60 minutes

Temperature

200-230 °C

Briefly cook the pork joint or loin in boiling water, then continue cooking at a low temperature for another 20 minutes.
Remove the meat from the water and let it cool. In the meantime, prepare the bread dough.
Add salt to the flour and pour the mixture into a bowl. Dissolve yeast in warm water with sugar.
Mix the flour and the liquid mixture until it becomes a soft dough. The dough should come away from the bowl.
Cover with a damp cloth and let sit for 10 minutes. Roll out the dough on a floured surface to form a rectangle about 1 cm thick.
Place the meat in the centre and wrap the dough around it to cover it completely.
Cut away the excess dough and use it to create decorations on the outside.
Place the meat on a baking sheet covered with oven parchment with the join side facing down and let it sit for 30 minutes in a warm place.
Mix the egg yolk with milk and brush the bread dough with it. Preheat the oven to 230 degrees.
Put a bowl with water in the oven. Bake the pork in the oven for 50 minutes on the middle shelf.
After 10 minutes lower the temperature to 200° C. Slice the meat and serve while hot.

Ingredients

800-900

cured pork joint or pork loin

For the dough:

package

Mix It Dunkel - Mix It Rustico