Pork Tenderloin Wellington

By charlotteh371

Ingredients

• 1 whole pork tenderloin
• 1 package of frozen puff pastry sheets (pepperidge farm in freezer section)
• 1 prepared duck or liver pate or mousse from deli aisle
• herbs
• 1 beaten egg

Preparation

Step 1

Cover the tenderloin with olive oil, pepper and your choice of herbs and let sit for 1/2 hour outside the refrigerator or up to a day in the fridge.

thaw the puff pastry and preheat the oven to 350. When ready, saute the tenderloin for five minutes on each side.

In the meantime, roll out one sheet of puff pastry for the top and the other one for the bottom. Place a row of sliced liver pate or mousse in the center of the bottom sheet.

Place the sauteed tenderloin on top of the pate/mousse. Place some more mousse/pate on top of the tenderloin, and cover with the top sheet. Crimp the two sheets together and cut off the excess puff pastry. Brush with the beaten egg.

Place in the oven and cook until the puff pastry is a beautiful color. (you can check the temperature of the pork with a thermometer which should read 140 to 160 degrees, depending on how you like your pork).