Mary Berry Pork en Croute

This delicious Mary Berry Pork en Croute is a quick and easy meal that’s perfect for special occasions. With its tender pork fillet wrapped in flaky pastry and a creamy Stilton filling, it’s a crowd-pleaser. You can easily swap ingredients for what you have on hand, making it versatile and fun to prepare!

This Pork en Croute Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed:

For the Pork en Croute:

• 1 medium egg
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 dessert apple, peeled and chopped into tiny dice
• 1 tbsp chopped sage
• 15g panko breadcrumbs
• 50g Stilton cheese, coarsely grated
• 1 tsp grainy mustard
• 1 large pork fillet, trimmed
• 375g sheet of ready-rolled puff pastry
• Plain flour, for dusting
• Salt and freshly ground black pepper

For the Sauce:

• 200ml white wine
• 300ml double cream
• 50g Stilton cheese, grated
• 1 tsp Dijon mustard
• 1 tbsp chopped parsley

How To Cook Pork en Croute:

1. Prepare the Baking Sheet: Line a baking sheet with baking paper and reserve a little beaten egg in a small bowl for glazing the pastry.
2. Cook the Filling: Heat the olive oil in a frying pan, add the chopped onion and apple, and fry over high heat for a few minutes. Lower the heat, cover the pan, and cook for about 15 minutes until softened. Remove from the heat and let cool. Stir in the sage, panko breadcrumbs, Stilton, mustard, and the remaining egg. Season well.
3. Prepare the Pork: Place the pork fillet on a board, cover it with baking paper, and bash it with a rolling pin to ensure even thickness. Season the meat and spoon the filling mixture over the fillet, spreading it out evenly.
4. Roll Out the Pastry: Unroll the pastry on a floured surface and roll it out to make a rectangle large enough to enclose the pork. Place the pastry on the lined baking sheet.
5. Encase the Pork: Put the fillet in the centre of the pastry and brush the edges with beaten egg. Slice the pastry extending from the pork into 2 cm (¾ in) strips. Fold these strips over the pork to create a plait, trimming any excess pastry. Chill for 30 minutes.
6. Bake: Preheat the oven to 220°C/200°C fan/Gas 7. Brush the plait with egg and bake for 35–40 minutes, covering with foil if it browns too quickly. Let it rest for 10 minutes after baking.
7. Make the Sauce: In a large pan, pour in the white wine and reduce by half over high heat. Add the double cream, bring to the boil, and reduce slightly. Stir in the Stilton, Dijon mustard, and season. Mix well, ensuring the cheese doesn’t stick to the bottom of the pan. Add parsley just before serving.
8. Serve: Carve the Pork en Croute into thin slices and serve with the creamy sauce and your choice of green vegetables.

Recipe Tips

• Choose the Right Pork: Use a good quality pork fillet for the best flavor and tenderness. Look for one that is bright pink with a little marbling for juiciness.
• Chill the Pastry: Make sure the puff pastry is cold before using it. This helps it puff up nicely and become extra flaky during baking.
• Season Well: Don’t skimp on seasoning the pork and filling. Proper seasoning enhances the flavors, so sprinkle salt and pepper generously.
• Watch the Baking Time: Keep an eye on the pastry as it bakes. If it starts to brown too quickly, cover it with foil to prevent burning while the pork cooks through.
• Let It Rest: After baking, allow the Pork en Croute to rest for about 10 minutes. This helps the juices settle, making it easier to slice and ensuring each bite is juicy.

How To Store & Reheat Leftovers

• Refrigerate: Let any leftover Pork en Croute cool down to room temperature first. Then, wrap it well in plastic wrap or put it in an airtight container. You can keep it in the fridge for up to 3 days.
• Freeze: For freezing, cool the Pork en Croute completely. Wrap it tightly in foil or plastic wrap and place it in a freezer bag. It can be frozen for up to 3 months. To thaw, put it in the fridge overnight before serving.
• Reheating: To reheat Pork en Croute, preheat your oven to 180°C (350°F). Place the leftovers on a baking tray and cover them loosely with foil to keep them from drying out. Heat for about 15–20 minutes, or until warmed through. Avoid microwaving, as it can make the pastry soggy.

Nutrition Facts

Serving Size: 1 serving (approx. 150g)

• Calories: 395
• Total Fat: 22.4g
• Saturated Fat: 9.0g
• Cholesterol: 65mg
• Sodium: 273mg
• Potassium: 478mg
• Total Carbohydrate: 22.6g
• Dietary Fiber: 0.7g
• Sugars: 0.8g
• Protein: 24.6g

Try More Mary Berry Recipes:

• Mary Berry Leek and Bacon Quiche
• Mary Berry Mixed Bean Salad
• Mary Berry Sticky Chicken
• Mary Berry Chilli Burgers
• Mary Berry Persian Rice