Pork Wellington

  • Yield: 4 to 6 servings


1teaspoon fresh rosemary, chopped
1/2teaspoon salt
1/4teaspoon pepper
1sheet frozen puff pastry, thawed
1-- (1-1 1/2-pound) pork tenderloin
1tablespoon olive oil
1small onion, chopped
2-- garlic cloves, chopped
1-- (6-ounce) bag baby spinach
1/2tablespoon salt
1/4teaspoon pepper
2tablespoons Dijon mustard


  1. Heat oil in large skillet over medium heat.  Add onion and garlic and cook for 10 minutes.
  2. Add spinach, 1/2 tablespoon salt, and 1/4 teaspoon pepper.  Cook until spinach is wilted and liquid is evaporated.  Remove from heat and add mustard.  Allow to cool completely.
  3. Preheat oven to 425F.
  4. Mix rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper and rub over tenderloin.
  5. Open thawed pastry sheet on lightly floured surface.  Roll out to at least 12-inches in length.
  6. Spoon cooled onion and spinach mixture into 2-inch wide mound down center of pastry.
  7. Place pork on top of spinach mixture.  Wrap pastry over pork, tucking under ends.
  8. Brush pastry with egg wash (2 egg white plus 1 tablespoon of water).
  9. Roast for 30 to 35 minutes or until meat thermometer reads 145F and pastry is golden brown.
  10. Allow to stand for 10 minutes before serving.


Recipe reprinted with permission from the Garden Club of Lexington, Inc.’s Entertaining with Bluegrass Winners (Lexington, Ky., 2008).