Pork Chorizo & Thyme Wellington

Friday, 29 April 2016

This week I´m going to be very brief. I´m extremely busy packing up our smartest outfits as we´re flying off to Spain to attend one of my best friend´s wedding. Yay!

We´ve been friends since we were like 13 years old, which means we have been friends for around 22 years... that´s a whole life being friends!!

The best thing about it is that we´ll be staying in my other best friend´s house for a couple of days and then attending the wedding together.

I have shared with them every single moment of my life. The good ones, and the bad ones. And they both have been there for me always. No questions, no judgement. Just unconditional love.

They are the kind of friends that tell you what you need to hear, and not what you want to hear. The kind of friends that will forgive you, no matter how much you screw things up. The kind of friends that love you for who you are.

We´ve grown up together. Got drunk (very drunk) together. We´ve travelled together. Make plans together. Wonder about the future together.

They were there on my wedding day. They picked me up from the airport and took me to the hospital when my dad was passing away. They have supported me in every single idea I´ve had, regardless of how crazy it was. They listen to my never ending monologues about why life is unfair. 

They both are more than my friends. They are my brothers. They are two of the guys I love the most in the entirely world. And I´m seeing them in 3, 2, 1.... 

That´s us with 20 years old!

This week´s recipe is a quick fix I prepared last minute to take with us for the journey. Dead easy to make, it makes a great lunch or dinner if served with a side.


1 Shortcrust Pastry Roll
1 Pork Fillet or Tenderloin (approx 1/2 kg)
300gr Chorizo Slices
Fresh Thyme
Salt and pepper to taste
1 Egg


Preheat the oven to 200C.

Season the pork fillet with salt, pepper and thyme. Set aside.

Unroll the pastry roll so that its as long as your tenderloin and wide enough to fully wrap around it. Arrange the chorizo slices so that there is a thin layer covering the dough. 

Put the pork on top of the chorizo and roll in dough sealing the edge with the beaten egg.

Cook for around 40 minutes. Remove from oven, allow meat to rest a few minutes before slicing. 

Serve hot and enjoy!


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