A Different Kind of Wellington

A few years back it occurred to me that pork tenderloin, with just the right seasoning, wrapped in puff pastry and baked would make a great substitute for Beef Wellington.

Looking for a special main dish that doesn't cost a fortune and doesn't take hours to prepare? This is it. And much easier to make than it looks, as long as you use ready-made puff pastry.

The result is impressive – not to mention very, very yummy -- especially when home made apple sauce (served warm or chilled) is on the menu!

1 ½ pounds of pork tenderloin
2 cloves garlic, finely grated
1 pat butter or margarine
1 tablespoon brown mustard
1 sheet frozen puff pastry (needs 3 hours to defrost in refrigerator)
2 egg whites, beaten w/ 1 tablespoon cold water makes egg wash

Preheat oven to 350 degrees F. On a lightly floured surface, roll one puff pastry sheet to a size that will wrap around the pork tenderloin. Melt butter or margarine in microwave about 15-30 seconds, whip in mustard and grated garlic to the melted butter. Brush the pork tenderloin on all sides with garlic-mustard mixture. Lightly sprinkle with ground black pepper.

Place the seasoned meat in the middle of the pastry dough. Brush the edges of the pastry with the egg wash. Fold the pastry around the meat, cutting off any excess at the ends (pastry that is more than 2 layers thick will not cook all the way, try to limit the overlap). Cut a few decorative shapes with the pastry scraps if desired. Place wrapped pork on a baking pan, seam side down, and brush egg wash all over the top. Arrange decorative shapes on top. Chill for 5-10 minutes.

Brush the exposed surface again with egg wash. Score the top of the pastry with a sharp knife in two places, not going all the way through the pastry. Bake for 35-45 minutes. The pastry should be nicely golden when done. Test with an instant read meat thermometer, the pork is cooked at 150 degrees F. Remove from oven and let rest for 10 minutes before slicing. Use an electric knife for easy slicing -- cut into 1-inch thick slices drizzle with any pork or brown gravy – big admission here – I don’t make gravy from scratch. Serve with your favorite sides and don’t forget the apple sauce!

Serves 4.


Post a Comment

Popular posts from this blog

Grape Infused Vodka Update

Seasonal Surprises: Savory Blueberry Chutney

Founding Father Foodie: Thomas Jefferson and French Cuisine