Pork Wellington

Captain Ron and Tina Cannon's Pork Tenderloin Wellingtons on the Big Green Egg

If you’re a fan of culinary adventures and outdoor cooking, you’ve probably heard of Captain Ron and Tina Cannon. These two grilling enthusiasts have taken the Big Green Egg community by storm with their innovative and delicious recipes. One of their standout creations is the mouthwatering Pork Tenderloin Wellington with Marsala Wine Sauce, a dish that combines the elegance of classic cuisine with the rustic charm of outdoor grilling.  You may have heard of Beef Wellington before, but Pork Wellington?  Big thanks to Tina for creating and sharing this delectable recipe with us.

Captain Ron and Tina Cannon are well-known figures in the BBQ world, both for their competitive prowess and their engaging cooking demonstrations. Their approach to cooking is all about making gourmet dishes accessible to everyone, and their Pork Tenderloin Wellington is a perfect example of this philosophy.

The Magic of the Big Green Egg

The Big Green Egg is a versatile outdoor cooker that allows you to grill, smoke, and bake with incredible precision. For this dish, Captain Ron and Tina utilize the Egg’s superior heat retention and even cooking capabilities to create a perfectly cooked Pork Wellington. The Big Green Egg’s ability to maintain a steady temperature ensures that the pork tenderloin remains juicy and flavorful, while the puff pastry gets that beautiful golden-brown finish.

Crafting the Pork Tenderloin Wellington

The process begins with a quality Swift Meats pork tenderloin, which is seasoned and trimmed to perfection. Captain Ron and Tina then wrap the tenderloin in a layer of savory mushroom duxelles.  Try not to eat them before making the Wellington, trust me, you WILL be tempted! This delightful package is then encased in puff pastry, ready to be baked to perfection on the Big Green Egg.

A Finishing Touch with Marsala Wine Sauce

No Wellington is complete without a delectable sauce, and the Marsala Wine Sauce that Captain Ron and Tina prepare is simply divine. The rich, slightly sweet flavor of Marsala wine pairs beautifully with the savory notes of the pork and mushrooms, elevating the dish to gourmet status. This sauce can be prepared on the Big Green Egg as well, showcasing the versatility of this amazing cooker.

Bringing It All Together

The result of Captain Ron and Tina’s efforts is a Pork Tenderloin Wellington that is as visually stunning as it is delicious. The crispy, golden pastry, the tender, juicy pork, and the rich Marsala sauce come together in a symphony of flavors that is sure to impress any guest. Whether you’re a seasoned grill master or a novice looking to expand your cooking repertoire, this dish is a testament to what can be achieved with a bit of creativity and the right tools.

Join the Culinary Adventure

Captain Ron and Tina Cannon continue to inspire with their inventive recipes and passion for outdoor cooking. Their Pork Tenderloin Wellington with Marsala Wine Sauce is just one of many dishes that demonstrate the potential of the Big Green Egg. So, fire up your FOGO, enjoy your Egg, gather your ingredients, and get ready to embark on a culinary adventure that promises to be both delicious and rewarding.  Always remember to get out and grill and we look forward to seeing you the next time on….The FOGO Life!  Captain Ron and Tina……OUT!!!

Directions:

1. Remove the pork tenderloins from the package and pat dry with paper towels. Using the filet/boning knife, remove all silver skin from the loins.  It is OK to leave some fat but be sure to remove all of the tough, fibrous silver skin.  Coat with SPG and place them in the fridge until ready to use.
2. In the BBQ Prep tub, place 2 containers of the mushrooms and chop until they are finely chopped. For our purpose, the finer the better.  Next, grate 3 TBSP. of the onion using the big holes on the box grater.  Lastly, smash and mince 3 of the garlic cloves.
3. Over medium heat, Add ½ stick of butter to the cast iron pan. Once melted, add the onion and garlic.  Sautee lightly until translucent.  Next, add the chopped mushrooms and 1 tsp. SPG seasoning.  Cook down until all of the water has cooked out and you have achieved almost a paste like consistency.  Remove from the heat, transfer to a plate and set in the refrigerator to cool.  #ToTheRefrigerator
4. Return the pan to the heat WITHOUT washing it. Add ¼ stick of butter and the last container of mushrooms.  Allow the mushrooms to sit undisturbed until the cook and are turning golden brown.  Flip and repeat for the other side.  Add 1 tsp SPG, ½ Cup Marsala Wine (add more if you like more sauce).  Cook until the wine is reduced, approx.. 15 minutes.  Once reduced, add 2-3 pats of butter and stir to combine.  Remove from the heat and set aside.
5. Lay out the puff pastry on your work surface. Try to touch the actual puff pastry with your hands as little as possible.  Spread out a layer of the mushroom duxelles on the pastry, leaving a 1” border around the edges.  Fold the thin end of the tenderloin over so it makes that end of the meat uniform in size with the rest of the tenderloin.  Lay the meat on the mushrooms.  Fold the ends up and wrap the tenderloin with the puff pastry.  Beat the egg well to combine and brush it all over the outside of the pastry.  Set aside and repeat for the 2^nd
6. Fill your grill with FOGO Premium Charcoal and prepare for indirect cooking at 350°. Use a Blazaball and 2 FOGO Fire Starters to light the coals.  Once lit and set up for indirect cooking, set the pizza stone on the grate and heat the grill to 350°.
7. Once it is burning and holding steady at 350, place each Wellington onto the pizza stone and cook until the internal temperature has reached 145° on an instant read thermometer. Remove and allow them to rest while you place the pan with the marsala sauce in it on the grill and reheat it.
8. Slice the wellingtons and pour some Marsala sauce over the top. Enjoy!