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An appetizing main dish that can be served with a variety of side dishes to satisfy any event. Pork Wellingtons are beautifully displayed with their golden brown crust and decorative pastry shapes placed on top. Serve with Roasted Mushroom Sauce, Au Jus, or Pork gravy.
Kindle HD 8.9
- 2 (1-1/2 lb each) Pork Tenderloins
- 8 slices Bacon
- 1 clove Fresh Garlic, minced
- 2 c Yellow Onion, diced
- 1/2 Tsp Crushed Red Pepper Flakes
- 6 oz Baby Spinach
- 17 oz Frozen Puff Pastry, thawed
- 2/3 c (3 oz) Goat Cheese, divided
- 2 Eggs
- 3 Tbs EVOO (Extra Virgin Olive Oil)
- Carefully remove the white membrane from each tenderloin.
- Slice each tenderloin into 4 (5-6 oz) medallions. Season with salt and pepper.
- Sear pork medallions in 1 Tbs EVOO (Extra Virgin Olive Oil) in non-stick skillet on medium-high heat 5 minutes on each side. Place on a plate and let sit about 30 minutes until completely cool.
- Saute bacon, drain, then place on paper towels to remove excess grease. Let cool then cut each slice in half.
- Saute garlic, onions and red pepper flakes in 2 Tbs EVOO (Extra Virgin Olive Oil) until onion is slightly browned. Add spinach, toss to coat, season with salt. Drain spinach mixture in a sieve and press with a spoon to remove liquids until dry, chop spinach and cool completely.
- Thaw puff pastry sheets according to package directions. Trim off 2" wide strip from 1 side of a pastry sheet and reserve for garnishing.
- Roll out remaining pastry on a floured surface to a 12" square, then cut into four 4" squares. Repeat rolling and cutting with second pastry sheet.
- Assemble Wellingtons by first laying a slice of bacon on each pastry square, then top with a pork medallion. Top pork with another slice of bacon, about 1 Tbs of goat cheese and 1 Tbs of the spinach mixture.
- Mix 2 eggs with 2 Tbs of water. Brush corners of pastry with egg wash and fold a corner up to the top. Fold the opposite corner to the center in the same way; press corners to adhere.
- Tuck in the sides as if wrapping a gift and fold up remaining corners, gently stretching pastry over open areas to enclose the fillings. Transfer Wellingtons to a parchment-lined baking sheet coated with nonstick cooking spray.
- Decorate the Wellingtons by cutting the reserved 2" wide stripes of puff pastry by using your favorite shape cutter. Cover with plastic and refrigerate 30 minutes (or up to 24 hours). Let stand at room temperature for 30 minutes before baking.
- Preheat oven to 425°. Place rack on lower third slot. Brush Wellingtons with egg wash. Bake 30 minutes until golden. Cool 5 minutes before serving.