Beth'S Pork Wellington Recipe

Name: Beth'S Pork Wellington
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 lb) pork tenderloin; 2 sheets puff pastry; 1 cup chopped portabella mushroom; 1/2 cup chopped onion, sweet; 1/2 cup fresh parsley, chopped; 2 ounces butter; 1 egg, beaten; 1 pinch nutmeg; 1 pinch salt; 1 pinch pepper; flour, as needed

Servings: persons

1 (1 lb) pork tenderloin
2 sheets puff pastry
1 cup chopped portabella mushroom
1/2 cup chopped onion, sweet
1/2 cup fresh parsley, chopped
2 ounces butter
1 egg, beaten
1 pinch nutmeg
1 pinch salt
1 pinch pepper
flour, as needed

1
Cook the porkloin in a 350 degree oven for 20 minutes per pound, or until a meat thermometer reads 145 degrees. Allow the pork loin to cool.
2
Thaw puff pastry sheets at room temperature.
3
In a frying pan, heat the butter and then saute the mushrooms, onions and parsley with salt, pepper and nutmeg. Cook until all liquid is absorbed. Put aside to cool.
4
Gently roll out puff pastry sheets and spread mushroom mixture evenly in the center of the sheets.
5
Place pork on top of mushroom mixture.
6
Gently fold the puff pastry around the pork and pinch the edges together to seal.
7
Place on a baking sheet pan and brush pastry with the egg.
8
Bake at 375 degrees for approximately 40 minutes. Check for color - when pastry is golden brown, it is ready to serve.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1 lb) pork tenderloin, 2 sheets puff pastry, 1 cup chopped portabella mushroom, 1/2 cup chopped onion, sweet, and more.

Yes, Beth'S Pork Wellington falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Beth'S Pork Wellington

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