Pork Tenderloin Stuffed Wellington
- whole pork tenderloin, approximately 1 pound
- bag - spinach, fresh or frozen
- 1 Tbsp
- olive oil
- 5 oz
- feta cheese
- small onion
- teaspoon kosher salt
- freshly ground black pepper
- 4 1/2 oz
- thinly slice prosciutto ham
- puff pastry sheet, thawed
- 1 Tbsp
How to Make Pork Tenderloin Stuffed Wellington
- 1Preheat 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.
- 2Cut 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.
- 3Roll 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.
- 4It 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.
- 5Many 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.