Pork Wellington with Greens and Grapes

By lorik

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 1/2 tablespoons whole-grain mustard
• 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)
• Kosher salt and freshly ground pepper
• 1 large pork tenderloin (about 1 1/2 pounds), trimmed
• 1 8 -ounce tube refrigerated crescent dough or puff pastry
• 2 ounces Gruyere cheese, thinly sliced
• 1/2 small shallot, finely chopped
• 1 tablespoon white wine vinegar
• 1 5 -ounce package mixed baby greens (about 8 cups)
• 3/4 cup seedless grapes, halved

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 375 degrees F. Combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; rub all over the pork.

Line a baking sheet with parchment paper. Unroll the crescent dough onto a work surface (do not separate along the perforations). Arrange half of the Gruyere lengthwise down the center; lay the pork on top and wrap to enclose, pressing to seal. Transfer to the prepared baking sheet, seam-side down. Bake until golden and a thermometer inserted into the center reaches 145 degrees F, about 25 minutes. Let rest 5 minutes.

Meanwhile, combine the shallot, vinegar and the remaining 1/2 tablespoon mustard and 1 teaspoon herbs in a large bowl. Slowly whisk in the remaining 3 tablespoons olive oil until emulsified; season with salt and pepper. Add the greens, grapes and the remaining Gruyere; toss. Slice the pork and serve with the salad.

*several reviewers mentioned that the pork was not cooked through and the pastry was too dark. Recommended par cooking pork before wrapping. If this is done, be sure to allow the pork to cool completely before wrapping.