Moo's Pork Wellington

This is my version of Beef Wellington with the assistance of a highly tasty, juicy, on sale, pork tenderloin filet. Enjoy!


1. With a lb piece of pork tenderloin in a large Ziploc bag, add:

- A minced shallot
-2 tbsps grainy Dijon mustard
-2 cloves minced garlic
-A few dashes of Worcestershire sauce
-Salt/Pepper.

2. Massage meat so all ingredients are spread evenly and refrigerate/marinate for 2-3 hours.

3. Get your meat when it's ready! Heat up a frying pan with oil at med-high heat, and fry your tenderloin on all sides until they are crispy and coated brown. You just want to brown the outsides, not to cook it all the way through!...Then you ALLOW TO COMPLETELY COOL!

4. Preheat oven to 400

5. Roll out 1 sheet of thawed puff pastry and brush with Dijon, salt and pepper.

6. Place cooled tenderloin in dough and fold (ends first) until you have a nice little dough package.

7. Brush with egg wash and bake for 30-40 minutes.

8. Allow 5-8 minutes resting time before cutting in!

9. I served with a fried potato hash (See Thanksgiving Bonanza potato recipe) and a green frisée salad.

10. EAT!


Moolicious!