Pork Wellington

Makes 6
Prep 20 m
Cook 15 m
Roast 35 - 40 m

Ingredients

Filling:

Pork:

Egg Wash:

Directions

  1. 1 of 1 Heat oven to 425 degrees F.

Filling:

  1. 1 of 1 Heat oil in medium-size skillet over medium heat. Add onion and garlic; cook 10 minutes, until softened. Add spinach, salt and pepper; cook until spinach is wilted and liquid evaporates, 3 to 5 minutes. Remove from heat. Add mustard.

Pork:

  1. 1 of 3 Mix rosemary, salt and pepper in small bowl. Rub over pork.
  2. 2 of 3 Open pastry sheet on lightly floured work surface. Roll out to at least 12 inches in length. Spoon onion-spinach mixture into 3-inch-wide mound down center. Place pork on top of spinach mixture, folding over tail end if necessary. Wrap pastry over tenderloin to cover, tucking ends under. Make 3 slashes in top of pastry. Brush pastry with egg wash. Transfer to ungreased rimmed baking sheet.
  3. 3 of 3 Roast in 425 degree F oven for 35 to 40 minutes or until instant-read thermometer inserted into tenderloin registers 140 degrees F and pastry is golden brown. If pastry begins to get too brown, cover loosely with aluminum foil. Using 2 large spatulas, transfer roast to a wire rack placed over a dish. Let stand 10 minutes. Makes 6 servings.
Nutrition Information for Pork Wellington
Servings Per Recipe: 6
Per Serving: 1 g fiber, 579 mg sodium, 369 kcal cal., 80 mg chol., 4 g sat. fat, 21 g carb., 22 g Fat, total, 21 g pro.