Pork Wellington

By rossboys

Ingredients

• Filling:
• 1 Tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, peeled, chopped
• 1 bag (6oz) baby spinach
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp Dijon mustard
• Pork:
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 pork tenderloin (about 1-1/4 lbs)
• 1 sheet frozen puff pastry (from 17.3oz pkg), thawed
• 1 Tbsp water mixed with 1 small egg

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425 deg.

To prepare the filling: In medium skillet, heat the oil over medium heat. Add onion and garlic; cook 10 minutes, until softened. Add spinach, salt and pepper; cook until spinach is wilted and all the liquid evaporates, about 5 minutes. If the mixture is too wet, the pastry will be soggy. Remove from heat and stir in mustard.

To prepare the pork: Mix rosemary, salt and pepper in a small bowl. Rub over the pork.

Open the pastry sheet on lightly floured work surface. Sprinkle with a little bit of flour and roll out at leat 12 inches in length. Spoon onion-spinach mixture into 3" wide mound down the center. Place the pork tenderloin on top of spinach mixture, folding over tail end if necessary. Wrap pastry over tenderloin to cover, tucking ends under. Make 3 slashes in top of pastry. Brush pastry with egg wash. Transfer t ungreased rimmed baking sheet.

Place in the middle rack of the oven and roast for 35 to minutes or until pork registers 145 deg and pastry is golden brown. Using 2 large spatulas, transfer roast to a wire rack placed over a dish. Let stand 10 minutes.