Pork Tenderloin Stuffed Wellington

Naomi Raia

By
@NaomiLex

I wanted to do a Wellington type dish with a Tenderloin but couldn't find exactly what I was looking for, so I came up with my own.


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Comments:

Prep:

30 Min

Cook:

45 Min

Ingredients

1
whole pork tenderloin, approximately 1 pound
1
bag - spinach, fresh or frozen
1 Tbsp
olive oil
5 oz
feta cheese
1
small onion
1/4
teaspoon kosher salt
1/4
freshly ground black pepper
4 1/2 oz
thinly slice prosciutto ham
1
puff pastry sheet, thawed
1
egg
1 Tbsp
water

Directions Step-By-Step

1
Preheat the oven to 350°F. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the onions and sauté until they begin to soften, about 5 minutes. Add the spinach and sauté for a couple of minutes until the moisture evaporates. Remove from heat and let cool.
2
Cut through the pork tenderloin lengthwise to within ½-inch of cutting all the way through. Open up the pork like a book and pound out each side until it’s about ¼-inch thick. Distribute the spinach and onion mix along with the feta over the tenderloin and salt and pepper to taste.
3
Roll the tenderloin back together, and then wrap the tenderloin with the prosciutto. Once wrapped with the prosciutto, unfold your puff pastry on a flowered countertop and roll your tenderloin around it. Brush on an egg wash.
4
It is now ready for the oven. I would suggest using a pan with grate on it, that allows for dripping into the pan without getting the bottom of your tenderloin soggy. Roast the pork until a thermometer inserted into thickest part registers 150°F, about 35 minutes.
5
Many times pork tenderloin's come in a package of two tenderloins. If this is the case, I always just make two of these, they taste great the next day also.

About this Recipe

Course/Dish: Pork
Other Tag: Healthy