Pork Wellington

Pork Wellington

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Annette Norris

By
@Aniella

This is my 16 year old daughter's favorite. She requests it every year for her special birthday dinner. It's very elegant and beautiful.

Many times I buy a package with 2 small tenderloins and since there are 2 sheets of pastry in a package I often will make more of the filling and pepare 2 of these and bake them together on one sheet.

Rating:

★★★★★ 1 vote

Comments:
Prep:
20 Min
Cook:
40 Min

Ingredients

  • FILLING

  • 1 Tbsp
    olive oil
  • 2 clove
    garlic - minced
  • 1 small
    onion - finely chopped
  • 1 lb
    fresh baby spinach - stems removed
  • 1/4 tsp
    salt - or to taste
  • 1/4 tsp
    black pepper - or to taste
  • 1 Tbsp
    dijon mustard
  • PORK

  • 1 Tbsp
    chopped fresh rosemary
  • 1/2 tsp
    salt - or to taste
  • 1/4 tsp
    pepper - or to taste
  • 1 small
    pork tenderloins - approx 1 pound or so
  • 1
    puff pastry sheet, thawed
  • EGG WASH

  • 1
    egg
  • 1 Tbsp
    water

How to Make Pork Wellington

Step-by-Step

  1. Preheat oven to 425

    FILLING: Heat oil in medium skillet over medium heat. Add onion and garlic, cook until softened but not browned, about 6-7 minutes. Add spinach, salt and pepper. Cook until spinach is wilted and liquid evaporates 3-5 minutes, drain if needed. *Extra liquid will make the pastry soggy.
  2. PORK: Mix together rosemary, salt and pepper. Rub all over pork.
  3. Open pastry sheet on lightly floured surface. Roll out to at least 12" in length. Spoon spinach mixture into a 3" wide strip down the center of the dough, lengthwise. Place pork on top of strip. Quickly wrap pork with dough and fold short sides under - seam side down. Make 3 diagonal slashes with a sharp knife across the top through the dough.
  4. In a small bowl beat together egg and water slightly to create egg wash. Brush over pastry to cover. Place the wrapped pork on an ungreased, rimmed baking sheet (jelly roll style works well)
    Bake 35-40 minutes to an internal temp of 140. The pastry should be golden brown. If the pastry browns too quickly, cover loosely with foil to complete cooking time.
  5. Transfer to wire rack to rest about 10 minutes. I use 2 spatulas to move the tenderloin to a rack, this helps keep the pastry from breaking apart.
    Slice and enjoy.

Printable Recipe Card

About Pork Wellington

Course/Dish: Pork
Other Tag: Quick & Easy



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