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.
Bake!
Allow to sit for about 15
minutes before slicing.
Oh yeah...yummmmm!!!
