Pork Wellington with Greens and Grapes Recipe

Name: Pork Wellington with Greens and Grapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 tablespoons whole-grain mustard; 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon); Kosher salt and freshly ground pepper; 1 large pork tenderloin (about 1 1/2 pounds), trimmed; 1 8 -ounce tube refrigerated crescent dough; 2 ounces Gruyere cheese, thinly sliced; 1/2 small shallot, finely chopped; 1 tablespoon white wine vinegar; 1 5 -ounce package mixed baby greens (about 8 cups); 3/4 cup seedless grapes, halved

Servings: persons

1/4 cup extra-virgin olive oil
1 1/2 tablespoons whole-grain mustard
2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon)
Kosher salt and freshly ground pepper
1 large pork tenderloin (about 1 1/2 pounds), trimmed
1 8 -ounce tube refrigerated crescent dough
2 ounces Gruyere cheese, thinly sliced
1/2 small shallot, finely chopped
1 tablespoon white wine vinegar
1 5 -ounce package mixed baby greens (about 8 cups)
3/4 cup seedless grapes, halved

1
Preheat the oven to 375 degrees F. Combine 1 tablespoon each olive oil and mustard, 1 teaspoon herbs, 1/2 teaspoon salt and a few grinds of pepper in a small bowl; rub all over the pork.
2
Line a baking sheet with parchment paper.
3
Unroll the crescent dough onto a work surface (do not separate along the perforations).
4
Arrange half of the Gruyere lengthwise down the center; lay the pork on top and wrap to enclose, pressing to seal.
5
Transfer to the prepared baking sheet, seam-side down.
6
Bake until golden and a thermometer inserted into the center reaches 145 degrees F, about 25 minutes.
7
Let rest 5 minutes.
8
Meanwhile, combine the shallot, vinegar and the remaining 1/2 tablespoon mustard and 1 teaspoon herbs in a large bowl.
9
Slowly whisk in the remaining 3 tablespoons olive oil until emulsified; season with salt and pepper.
10
Add the greens, grapes and the remaining Gruyere; toss.
11
Slice the pork and serve with the salad.
12
Photograph by Christopher Testani

272

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: 1/4 cup extra-virgin olive oil, 1 1/2 tablespoons whole-grain mustard, 2 teaspoons chopped mixed fresh herbs (such as thyme, parsley and/or tarragon), Kosher salt and freshly ground pepper, and more.

Yes, Pork Wellington with Greens and Grapes 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.

Pork Wellington with Greens and Grapes

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