Pork Wellington

Pork Wellington

Ingredients:

• 1 pork tenderloin (about 1.5 lbs)
• 1 sheet of puff pastry, thawed
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)
• 1 tbsp sesame seeds (optional for topping)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Pork Tenderloin:
   • Pat the pork tenderloin dry with paper towels. Season generously with salt and pepper.
   • Heat the olive oil in a skillet over medium-high heat. Sear the pork tenderloin on all sides for about 2–3 minutes per side until browned. Remove from the heat and allow it to cool slightly.
3. Add Mustard Coating:
   • Once the pork has cooled, brush it all over with Dijon mustard. This adds extra flavor and helps keep the meat moist inside the pastry.
4. Assemble the Wellington:
   • Roll out the puff pastry on a floured surface and place the pork tenderloin in the center of the pastry.
   • Wrap the pastry around the pork, sealing the edges by pressing the pastry together and trimming any excess.
   • Place the wrapped pork seam-side down on the prepared baking sheet.
5. Egg Wash & Toppings:
   • Brush the entire pastry with the beaten egg to give it a golden, shiny finish.
   • Sprinkle sesame seeds on top if desired for a nice texture and presentation.
6. Bake:
   • Bake in the preheated oven for 25–30 minutes, or until the pastry is golden brown and crispy, and the internal temperature of the pork reaches 145°F (63°C).
7. Rest and Serve:
   • Remove the Pork Wellington from the oven and let it rest for 5–10 minutes before slicing into thick pieces.
8. Serve:
   • Serve with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy!

This Pork Wellington is a great alternative to the classic beef version and makes for a spectacular meal! Let me know if you have any questions or need more details about the recipe!