Pork Wellington Recipe
This Pork Wellington Recipe is a delicious dinner idea made with pork tenderloin topped with a spinach filling and wrapped up in a puff pastry crust. It's a homemade dinner that is sure to please everyone at the table.
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Servings: 4 people
Calories: 549kcal
Equipment
- Pastry brush
Ingredients
Filling:
- 1 Tablespoon Extra virgin olive oil
- 1 small onion chopped
- 2 cloves garlic chopped
- 6 ounces fresh baby spinach
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 Tablespoons Dijon mustard
Pork:
- 1 teaspoon fresh rosemary chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 lb pork tenderloin
- 1 sheet frozen puff pastry
Egg Wash:
- 1 egg beaten
- 1 tablespoon water
Instructions
- Preheat the oven to 425F and preparing a baking pan with nonstick cooking spray.
- In a large skillet, heat oil over medium heat and cook the onion until tender. Add the garlic and cook for 1 more minute. Add the spinach and cook until wilted and most liquid has evaporated.
- Remove from heat and drain off any remaining liquid and stir in the mustard; set aside.
- In a small dish, mix the rosemary, salt, and pepper. Rub into the tenderloin, making sure to cover all sides.
- Open the thawed pastry sheet onto a lightly floured surface and roll it out until it reaches 12″ in length.
- Spoon the spinach mixture into a 3 inch mound down the center of the dough.
- Carefully place the pork on top of the spinach before folding the dough. Fold the ends first, then wrap and tuck around the tenderloin.
- Carefully move the tenderloin into the prepared baking sheet and place seam-side up so the spinach mixture is sitting on top, and the sealed ends are on the bottom. Use a knife to make a few slices on top of the pastry sheet for a steam vent.
- Brush top of dough with the egg wash over the dough and bake in the oven for 35-40 minutes, or until the internal temperature reaches 145F, according to a meat thermometer. You do not want to skip the egg wash as it gives a deep golden brown crust!
Notes
Expert Tips for Making The Best Pork Wellington
Be sure the puff pastry you are using is fully thawed. Letting it sit at room temperature before working with it helps making it easier to roll out.
Pork tenderloin is generally pretty lean but be sure to trim the pork tenderloin of any excess fat if you happen to see some.
Be sure to place pork Wellington seam side down on the baking sheet so the puff pastry doesn't open while cooking and looks more even on the top once it's cooked.
If the pastry gets too brown before the meat is done, you can loosely cover with foil for protection.
Because each tenderloin has a different thickness, its good to check on it after about 25 minutes.
It is important to cook as much of the liquid out of the spinach as possible to prevent soggy pastry on the bottom. Sometimes, I even press out extra liquid if I want the roast to look extra pretty.
Don’t skip the egg wash! It gives a nice golden crust to the top of the pastry
Nutrition
Calories: 549kcal | Carbohydrates: 33g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 784mg | Potassium: 795mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4058IU | Vitamin C: 15mg | Calcium: 76mg | Iron: 4mg
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