PORK WELLINGTON RECIPE RECIPES

Steps:

• Slice roast in half horizontally; sprinkle with salt and pepper. In a skillet over low heat, cook roast and two garlic cloves in 3 tablespoons oil for 20 minutes, turning to brown all sides., Meanwhile, in another skillet, cook spinach and mushrooms in remaining oil for 3-4 minutes or until tender. Add remaining garlic; cook 1 minute longer. Drain well. Remove from the heat; stir in cheese. , Place breadsticks 1/2 in. apart in a greased 15x10x1-in. baking pan, stretching dough slightly so each breadstick is about 13 in. long. Lay one roast half in the center of the dough. Spread spinach filling evenly over roast. Top with other half of roast. Bring ends of a breadstick to the top of the roast, twisting and pinching to seal. Repeat with each breadstick. , Bake at 350° for 20-35 minutes or until thermometer reads 145°. Let stand for 10 minutes before slicing.

Steps:

• Trim off all silverskin (reserve tail for another use if you have it). Butterfly making a 1" deep incision down the length of each and stuff each one with half of the cheese.
• Roll prosciutto around each tenderloin.
• Sear in oil in a large skillet over med-high heat until prosciutto is brown and crisp on all sides (5-8 minutes).
• Chill thoroughly.
• Wrap each tenderloin in puff pastry and transfer to a parchment-line baking sheet.
• Brush Wellingtons with egg wash and decorate with pastry cutouts if desired.
• Cover with plastic and chill 1 hr (up to 24 hrs).
• Bake at 400°F in lower third of oven for 30-35 minutes until golden brown. (You can brush with more egg wash again before you put them in the oven)
• Let rest 5 minutes before slicing. (Throw away the ends when slicing, it's mostly dough).