Pork tenderloin wellington
Pork tenderloin wrapped in a blanket of puff pastry
Servings 8 servings
Calories 284kcal
Ingredients
- 2 tbsp canola oil
- 2 slices bacon
- ⅓ cup red onion chopped
- 1 tbsp dijon mustard
- 3 tbsp half and half cream
- 2 tsp fresh thyme
- 1 package puff pastry
- salt & pepper to taste
- 1 12-16 oz pork tenderloin
- 1 large egg
Instructions
- Preheat oven to 350℉ Convection bake or 375℉ Bake
- Heat the canola oil in a skillet. Saute the bacon and chopped onions until the onions are soft. Add the mustard, cream and thyme, combine, allow to thicken and remove from heat.
- Roll out the puff pastry to a 10 x 12 inch rectangle.
- Spread the sauteed onion and bacon on the lower third of the puff pastry leaving a two inch border from the edge. Place the tenderloin on top of the mix, salt and pepper to taste.
- From the bottom, fold the pastry over the tenderloin. Brush the exposed puff pastry with beaten egg. Fold from the sides like a package and roll the tenderloin/pastry so that it is fully encased.
- Place seam side down on a pan lined with parchment paper. Brush with egg and slice or pierce the top in several locations to allow steam to escape.Bake for 35-40 minutes until golden brown.