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PORK TENDERLOIN WELLINGTON
These wellingtons are so fancy looking, yet so easy to prepare and serve. Tender pork is topped with creamy herbed cheese and wrapped in puff pastry. Dress these up for a dinner party or simply enjoy any night of the week.
COOKING INSTRUCTIONS
NUTRITION
6 Serving Instructions
Thaw in refrigerator.
DO NOT THAW PUFF PASTRY
1. Preheat oven 425°F. 2. Separate frozen puff pastry squares and place on sprayed baking sheet to soften, 10-20 min. 3. Cut tenderloin into 12 equal pieces, approx. 2-inch thick. 4. Divide herbed cheese into 12 equal pieces, approx. 1 Tbsp.each. Place herbed cheese on the center of each puff pastry square. 5. Rub both cut sides of the pork with 1/2 tsp dry seasoning, and place in the center of a puff pastry on top of the herb cheese. 6. Stretch corners of square to cover pork, pinch all seams to seal around pork, place on sprayed baking sheet, seam-side down, using a pastry brush or paper towel, brush egg wash mixture on top of Wellington pocket. 7. Bake 25 min.(internal temp.145°F), remove from oven and let rest 5 min. Serve individual Wellington's whole.
Prep time: 45-55
3 Serving Instructions
Thaw in refrigerator.
DO NOT THAW PUFF PASTRY
1. Preheat oven 425°F. 2. Separate frozen puff pastry squares and place on sprayed baking sheet to soften, 10-20 min. 3. Cut tenderloin into 6 equal pieces, approx. 2-inch thick. 4. Divide herbed cheese into 6 equal pieces, approx. 1 Tbsp.each. Place herbed cheese on the center of each puff pastry square. 5. Rub both cut sides of the pork with 1/2 tsp dry seasoning, and place in the center of a puff pastry on top of the herb cheese. 6. Stretch corners of square to cover pork, pinch all seams to seal around pork, place on sprayed baking sheet, seam-side down, using a pastry brush or paper towel, brush egg wash mixture on top of Wellington pocket. 7. Bake 25 min .(internal temp.145°F), remove from oven and let rest 5 min. Serve individual Wellington's whole.
Prep time: 45-55
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