Pork Wellingtons

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Pork Wellingtons

Pork Wellingtons
1 lb. Raley's pork tenderloin
3 tbsp. butter, divided
1 (6- oz.) package portabellini mushrooms, stems removed and finely chopped (almost ground)
2 tbsp. minced shallots
2 cloves garlic, minced
1 tbsp. chopped fresh rosemary
Salt and freshly ground pepper to taste
1/2 of a (17.3- oz.) package frozen puff pastry, thawed (1 sheet)
1 egg, beaten

Balsamic Wine Sauce:
1/4 cup plum preserves
1/4 cup sweet wine, such as Gewürztraminer
2 tbsp. balsamic vinegar

Prep: 40 minutes, Cook: 45 to 50 minutes total, Serves: 4

1. Rinse pork and pat dry. Cut into 4 equal pieces and pound with a meat mallet to flatten slightly.

2. Melt 1 tbsp. butter in a medium skillet; add pork and sear well on both sides. Remove from skillet and set aside.

3. Melt remaining 2 tbsp. butter in the skillet and add mushrooms, shallots and garlic and cook over medium heat for 10 minutes, stirring frequently. Continue to cook until all excess liquid has cooked off. Season with rosemary, salt and pepper.

4. Preheat oven to 400°F. Unfold puff pastry and cut into 4 squares. Place equal amounts of the mushroom mixture in the center of each pastry square and top with a piece of pork tenderloin. Brush pastry edges with beaten egg and fold in pastry to enclose pork and mushrooms; pinch edges to seal well.

5. Place seam side down on a baking sheet and brush with beaten egg. Bake for about 20 to 25 minutes or until pastry is golden brown.

6. To make Balsamic Wine Sauce, simmer preserves, wine and vinegar in a small saucepan for 5 minutes; let cool slightly. Serve with Wellingtons.

Wine Suggestion
Pinot Noir - The earthy mushroom flavor of the pork cries out for the earthy flavors of a Pinot.
Nutritional Information:
720 calories, 48 g protein, 33 g total fat (12 g sat., 0 g trans), 54 g carbohydrate, 5 g fiber, 15 g sugar, 195 mg cholesterol, 370 mg sodium, 16 points


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