Pork Wellington

My goal, for the moment, is to clean out my freezer. Last week I used up all of the frozen chicken. Today I asked myself, what to do with a half used package of puff pastry dough that has been sitting in my freezer for, well I cannot remember how long. Solution. Find a recipe that uses puff pastry dough and have it for dinner. I know it's a little crazy to base a whole meal on puff pastry dough, but this is one time I feel justified in doing so, since I would have had to throw it out soon anyways. So I served it with some seamed rice and called it dinner. Now what to do with an opened bottle of Chardonnay? Humm...

Pork Wellington adapted from a recipe found on raleys.com.

Ingredients:

Pork Wellington:

• 1 lb. unseasoned pork tenderloin


• 3 tbsp. butter, divided


• 1 (3-oz.) package mini-portabella mushrooms, stems removed and ground


• 1 small minced shallot


• 2 cloves garlic, minced


• 1 tbsp. dried 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 white wine(I used Chardonnay)


• 2 tbsp. Balsamic Vinegar

Directions:

• Preheat oven to 400 degrees


• Rinse pork and pat dry.


• Cut into 4 equal pieces and pound with a meat mallet to flatten slightly.


• Melt 1 tbsp. butter in a medium skillet


• add pork and sear well on both sides.


• Remove from skillet and set aside.


• Melt remaining 2 tbsp. butter in the skillet


• 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.


• 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.


• 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.


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

Bon Appétit

D