Pork Wellington with Greens and Grapes

Recipe courtesy of Food Network Magazine

Pork Wellington with Greens and Grapes

Photo by

  • Prep Time


  • Total Time


  • Servings



  • ¼

    cup extra-virgin olive oil

  • 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 1½ pounds), trimmed

  • 1

    8 -ounce tube refrigerated crescent dough

  • 2

    ounces Gruyere cheese, thinly sliced

  • ½

    small shallot, finely chopped

  • 1

    tablespoon white wine vinegar

  • 1

    5 -ounce package mixed baby greens (about 8 cups)

  • ¾

    cup seedless grapes, halved


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.


Facebook Conversations