Green Apple Chutney-Stuffed Pork Wellington with Grilled Asparagus (Video)

Chef Alex Mok
Cache Bistro, Vancouver
> A flavourful pork makeover for a classic dish.


Green Apple Chutney
1 green apple, peeled and diced
? cup (85 mL) apple cider vinegar
? cup (85 mL) sugar
1 Tbsp (15 mL) cinnamon
1 tsp (5 mL) ginger, chopped

Pork Wellington
1½ lb (680 g) pork tenderloin, butterflied
Salt and pepper, to taste
1 Tbsp (15 mL) canola oil
½ puff pastry shell
1 egg, beaten

Grilled Asparagus
10 asparagus
1 Tbsp (15 mL) canola oil
Salt and pepper to taste


Make apple chutney by cooking apple, sugar, apple cider vinegar and cinnamon in a pot for 5 minutes or until apple is soft. Add chopped ginger. Use a fork to mash the apple until it reaches desired texture.
Season pork tenderloin with salt and pepper. Spoon some apple chutney on pork tenderloin and roll tenderloin tightly.
Heat 1 tbsp of canola oil in a saute pan. Sear pork tenderloin on all sides until brown.
Brush puff pastry with egg wash. Place pork tenderloin in the centre of puff pastry. Fold pastry in half over the pork tenderloin and seal all the edges by crimping with a fork, making sure the seams are not too thick. Place it on a baking dish and brush with egg. Bake at 400°F for 20 minutes or until golden brown.
To make asparagus, blanche asparagus for 1 minute. Strain and toss with 1 Tbsp oil, salt and pepper. Place asparagus on grill and cook for another 2 minutes.
To serve, arrange asparagus on a plate. Cut pork wellington into thirds and place pieces on top of asparagus. Top with remaining apple chutney.