Spicy Pork Wellington – a delicious recipe with pork tenderloin, flour, cornmeal, sugar, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a small bowl, stir together flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. Beat together oil, egg and water in a small bowl and stir into dry mixture until well blended, forming a ball. On lightly floured piece waxed paper, roll or pat to an 8x8-inch square. Combine cilantro, chili powder, remaining salt and pepper; sprinkle evenly over dough. Place tenderloin across center. With aid of waxed paper, roll up with tenderloin inside pastry. Seal edge; place with seam-side-down on lightly greased baking sheet.
2
Bake in a 425 degree F. oven for 20 minutes. Cover with foil; bake another 15-20 minutes more, or until internal temperature on a thermometer reads 145 degrees F. Remove from the heat and allow to rest 5 minutes before slicing and serve with salsa.
387
kcal
Calories
22
g
Fat
34
g
Carbs
14
g
Protein
FatCarbsProtein
* 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 14 ingredients. The key ingredients include: 1 pork tenderloin about one pound, 1 1/4 cups flour, 1/4 cup cornmeal, 1 teaspoon sugar, and more.
Yes, Spicy Pork Wellington falls under the Soups & Stews 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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