Pork Wellington

This Wellington, made with pork tenderloin, smothered in mustard and wrapped in puff pastry, is the kind of homemade dinner recipe that will impress!

Ingredients:

1 roll of puff-pastry, store-bought

1 pork tenderloin (approximately 600 gr)

3 tablespoons of mustard

Salt, pepper, chilli flakes as desired

1 clove of garlic, crushed

1 lemon, squeezed

1 tablespoon olive oil

150ml white wine

1 egg yolk (for egg-wash)

Method:

Season pork tenderloin with pepper, chilli, garlic, lemon juice, and wine. Set aside, overnight.

Preheat oven to 225 degrees C.

Season the tenderloin with salt

In a large skillet over high heat, place olive oil. Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side. Set aside to cool.

Roll out thawed puff pastry dough so that its as long as your tenderloin and wide enough to fully wrap around it.

In the meantime, slather on the mustard all over the pork tenderloin.

Wrap the pork tenderloin in the puff pastry. If you like, garnish the puff pastry with a lattice cutter.

Brush with egg yolk.

Cook in preheated oven for 20-30 minutes. Allow meat to rest 2-3 minutes before slicing.