Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Thursday, October 11, 2012

I've never made Beef Wellington but if it were as easy as this did, I'd try it. I can't bring myself to call this Pork Wellington because that just sounds wrong. This was so great! I had a seasoned pork loin in my freezer and I also had some puff pastry...so it only seemed right to make this. If you want an impressive main dish without a lot of fuss, then this is perfect for you. So tasty and so easy!

Pork Tenderloin in Puff Pastry

1 2-pound pork tenderloin
1 sheet puff pastry
1 onion - sliced
2 cloves garlic - minced
1 cup chicken stock
salt and pepper
Olive oil
3 tablespoons butter
1 egg - beaten
Preheat oven to 350 degrees.
In a large skillet, heat some olive oil ( a few glugs) and the butter over medium heat. Brown the tenderloin for a few minutes on each side until golden. Remove to plate.
In the same large skillet, add the onion and garlic and saute until tender. Then add the chicken stock and salt and pepper. Cook until liquid has evaporated.
On a floured surface, roll the puff pastry out to about 11 x 16.
Place the onion mixture down the center of pastry then place the meat on top of the onion.
Brush all edges of the puff pastry with the beaten egg.
Wrap the meat and onion in the puff pastry and seal all edges.
Place onto a parchment paper lined and rimmed baking sheet and brush all over with the beaten egg.
Bake for about an hour until puff pastry is golden brown and internal temperature is 150 degrees. Let stand about 15 minutes before slicing.

The line up. I used a pre-seasoned 
tenderloin but of course you don't have to do that.

Drizzle some olive oil in a large 
skillet then throw in the butter.

Brown the meat on all sides.

Remove the meat to a plate then 
throw the onions and garlic in the pan.

Let them get all tender then pour 
in the chicken stock and salt and pepper. 
Allow it to simmer until.....

...all the liquid has evaporated. 
Like this.

Roll out the puff pastry....

..then lay the onion mixture 
right down the center.

Place the meat on top and 
brush the edges with the beaten egg.

Fold up the sides and edges.

Then place it seam side down 
on a lined baking sheet. 
Brush all over with beaten egg. 

Allow to sit for about 15 
minutes before slicing.

Oh yeah...yummmmm!!!