Pork Tenderloin Stuffed Wellington
1whole pork tenderloin, approximately 1 pound
1bag - spinach, fresh or frozen
1 Tbspolive oil
5 ozfeta cheese
1/4teaspoon kosher salt
1/4freshly ground black pepper
4 1/2 ozthinly slice prosciutto ham
1puff pastry sheet, thawed
How to Make Pork Tenderloin Stuffed Wellington
- 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.
- 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.
- 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.
- 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.
- 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.