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Pork Wellington Recipe

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This recipe for Pork Wellington, by , is from The Gray Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Gray Heim
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:

1 tbsp Olive Oil
1 Small onion chopped
2 cloves garlic chopped
1 bag (6 oz) baby spinach
tsp salt
tsp black pepper
1 tbsp Dijon mustard

Pork:

1 tsp chopped fresh rosemary (Ive also used the stuff in a jar)
1 Pork Tenderloin (about 1 1/2 lbs. or more)
tsp salt
tsp black pepper
1 sheet Pepperidge Farm frozen pastry sheets (thawed)
1 egg (white only) mixed with a 1 tbsp of water

Directions:
Directions:
Preheat oven to 425

Filling heat oil in medium skillet over medium heat. Add onion and garlic and cook until soft (5 to 10 minutes). Add spinach, salt, pepper and cook until spinach is wilted and water has evaporated. Remove from heat and add mustard.

Pork Mix rosemary, salt and pepper in bowl. Rub over pork. Open pastry sheet and on lightly floured surface roll out to at least 12 inches in length. Spoon spinach mixture into a 3 inch wide mound down the center of the sheet. Place pork on top of filling folding down the tail end if necessary. Wrap pastry over the pork to cover and turn over. Fold ends of pastry to seal. Make 3 slits in the pastry and brush on egg wash. Put on ungreased rimmed baking sheet.

Roast at 425 degrees for 35 to 40 minutes or until inserted thermometer reads 140 degrees and pastry shell is golden brown. If pastry is brown before meat is done, cover with tin foil. Move to rack 10 minutes and then carve.

Number Of Servings:
Number Of Servings:
6 plus servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I have used this recipe with beef tenderloin, salmon fillets and chicken breasts and all are great.

 

 

 

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