Pork Wellington Fail!
Well, this was a good idea ruined by poor planning/roommately misunderstandings. I usually keep dried fruit around for cooking purposes — I have a few kinds — but the only thing left when I went to the pantry this evening were some rocklike raisins, which were a bit too dry to use in this dish. Or much of anything, if they’re not rehydrated. (Mental note: buy smaller packages of raisins.) I decided to substitute blackberry jam.
This was a bad decision.
As you can see above, the pastry is gummy and oogie along the bottom, and too soft along the top because of steam. The flavor of the jam didn’t add much because most of it ran out even after a nice sitting.
So I will try this one again in a month or two, with a new pork loin and new puff, and with freshly-purchased dried fruit! Then I shall give a real write-up and actual opinions on the recipe.