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Would you like a first-class dish? we have this pork tenderloin Wellington style, with a special filling and crispy puff pastry that will enhance its flavor.
It is a very simple dish to make, because we practically have to buy the puff pastry already cooked, wrap it in the sirloin with a few more ingredients, and cook it in the oven so that bring that style and flavor of this very traditional dish.
Wellington-style pork tenderloin
Enjoy a pork tenderloin Wellington style, with puff pastry and a delicious filling.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: meat
- Calories: 430
- Rations: 5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 1 pork tenderloin
- 1 sheet of puff pastry
- 160 g of peppered pork pâté
- 10 slices of smoked bacon
- 1 beaten egg
- Sal Island
- 30 g olive oil
Music
In a pan add the 30 g of olive oil and We put it to heat. We add the piece of sirloin whole with salt. We will mark it or we will brown on both sides and then we remove it.
We extend the puff pastry sheet on a surface and placed on top of baking paper. Spread the puff pastry with the peppered pork pâté. Then we cover with the slices of smoked bacon, until the entire surface is covered.
We place the piece of sirloin in the middle of the puff pastry and we will cover it carefullyIf possible, before covering, we cut some strips of puff pastry to decorate at the end.
We cover it gently and seal the ends well. We place the puff pastry strips on top decoratively. We spread the surface with beaten egg so that it takes on a golden hue when baked.
We heat the oven to 200º with heat up and down. When it's hot, we put it in the center of the oven with a tray. We leave it bake for about 15 minutes, until the puff pastry is golden.
