Pork Tenderloin Wellington – a delicious recipe with Olive Oil, Dijon Mustard, Italian Seasoning, Salt, Tenderloin, Crescent. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 375 degrees F and line a baking sheet with foil, parchment paper or a silicone baking mat.
2
Set aside.
3
In a small bowl, whisk together olive oil, Dijon mustard, Italian seasoning and dash of salt and pepper.
4
Rub the mixture all over the pork tenderloin.
5
Unroll the crescent dough onto your prepared baking sheet and do not separate along the perforations.
6
Lay the pork on top and wrap the crescent dough around it to enclose.
7
Press to seal any openings.
8
Bake the pork tenderloin for about 3035 minutes or until a meat thermometer reads 140 to 145 degrees F for medium to medium-rare.
9
Let rest for at least 10 minutes and then serve immediately, garnished with parsley if desired.
132
kcal
Calories
11
g
Fat
7
g
Protein
FatProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 Tablespoons Extra Virgin Olive Oil, 2 Tablespoons Dijon Mustard, 1 Tablespoon Italian Seasoning, Salt And Pepper, and more.
Yes, Pork Tenderloin Wellington falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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