Pork Tenderloin a la Wellington

By Arnette

Ingredients

• Marinade:
• 1/2 cup dry red wine
• 1/8 tsp. dried tarragon
• 1 garlic clove, minced
• 1 3/4 to 1 pound pork tenderloin
• 2 tbsp. butter
• Pastry:
• 1 1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 cup lard or shortening
• 4 to 5 tbsp. cold water
• 1 egg white
• 1 tbsp. water
• 2 tsp. cornstarch
• Or you can use store bought puff pastry as a substitute for to pastry.

Details

Servings 4
Cooking time 39mins

Preparation

Step 1

Marinade:
Combine wine, tarragon and garlic in a heavy plastic bag. Place tenderloin in bag, tie securely and refrigerate for 2 to 4 hours, turning occasionally.

Remove pork fro bag. reserve marainage, Melt butter in a large hevy skillet. Add meat and brown on all sides. Add marinade; cover and simmer 10 minutes. kRemove terderloin, reserving marinade in skillet. Place meat on a cookie sheet and place in the freezer for 30 minutes.


Pastry:
Stir together flour and salt in a mixing bowl. Cut in lard with a pastry balender until the crumbsa are the size of peas. Add cold water, 1 tbsp. at a time mixing with fork after each additions. Form dought into a ball; turn onto a lightly-floured surface. Flaten dough and roll into a rectangle about 2 inches longer than the tenderloin and 1/8 inch thick. Remove the meat from the freezer and place on the pastry. Trim edges and sides. Fold in ends of pastry and wrap around meat. trimming to leaave abaoaut 1/2 inche overlap. Seal edge with cold water.

Beat egg white until foamy; add 1 tbspl. water and mix well. Brush pastry with egg white mixture. Place pastry-wrapped meat on a cookie sheet and bake in a 350 degree oven for 25 to 35 minutes, or until done to your liking.

Meanwhile, measure the reserved marindade and add wine or cold water to equal 1 cup, if necessary. Stir in cornstarch, mixing well. Cook over medium heat until slightly thickened and bubbly. Slice tenderlion and serve with sauce.