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pork tenderloin stuffed wellington

(2 ratings)
Recipe by
Naomi Raia
Portland, OR

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.

(2 ratings)
prep time 30 Min
cook time 45 Min

Ingredients For pork tenderloin stuffed wellington

  • 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
  • 1 Tbsp

How To Make pork tenderloin stuffed wellington

  • 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.

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