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
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.