Pork Wellington Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Filling:
1 tbsp Olive Oil
1 Small onion chopped
2 cloves garlic chopped
1 bag (6 oz) baby spinach
¼ tsp salt
¼ tsp black pepper
1 tbsp Dijon mustard
Pork:
1 tsp chopped fresh rosemary (I’ve also used the stuff in a jar)
1 Pork Tenderloin (about 1 1/2 lbs. or more)
½ tsp salt
¼ tsp black pepper
1 sheet Pepperidge Farm frozen pastry sheets (thawed)
1 egg (white only) mixed with a 1 tbsp of water
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Directions: |
Directions:Preheat oven to 425º
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. |
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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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