Pork Wellington

Pork Wellington Recipe

No Photo

Have you made this?

 Share your own photo!

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




Show 7 Comments & Reviews

Parmesan Baked Pork Chops Recipe

Parmesan Baked Pork Chops

Kitchen Crew @JustaPinch

The best pork chop recipe ever! Over 1 million social shares - you know you have to try this easy pork chop recipe. Click here for the Parmesan Baked Pork...

Ham 101: How To Make A Perfect Baked Ham With Brown Sugar And Mustard Glaze Recipe

Ham 101: How to Make a Perfect Baked Ham with Brown Sugar and Mustard Glaze

Kitchen Crew @JustaPinch

Ham is the centerpiece of many holiday meals. Hosting the holiday and preparing your first baked ham can be intimidating. We want to take the fear away and allow you...

Easy Easter Dinner Recipes

Easy Easter Dinner Recipes

Kitchen Crew

Easter is quickly approaching, so it's time to begin putting together an Easter menu. Not everyone in Louisiana prepares their ham like Melissa Dommert (Baytown, TX) makes her Louisiana Style...