Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Pork Wellington
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- #98424
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 pork tenderloins
salt and fresh cracked pepper to taste
2 tablespoons canola oil
4 ounces pancetta, sliced thin
8 ounces fresh spinach leaves
2 sheets puff pastry, rolled 1/8 inch thick
1 whole egg, beaten with
1 tablespoon oil
directions
Rinse tenderloins and pat dry. Season with salt and pepper. Saute in canola oil for 5 to 6 minutes on all sides until golden brown. Allow meat to rest for 15 minutes and then refrigerate for 1 hour.
Preheat oven to 350 degrees Ft.
Place pancetta on a parchment-lined baking pan. Cover with another piece of parchment and place another pan on top. Bake for 5 to 7 minutes until slightly brown. Transfer pancetta to paper towel.
Wash spinach and blanch in boiling salted water for about 1 to 2 minutes. Immediately drain and plunge into ice water to stop cooking. Squeeze out excess liquid and lay flat on paper towel.
For each loin: Place pastry on a cool, floured surface. Place a layer of spinach down center of pastry, cover with a layer of pancetta. Place loin atop, cover with pancetta, then spinach. Fold pastry over top of loin and trim edges to fit. Brush all edges with egg wash and pinch closed.
Bake on parchment-lined baking sheet, seam-side down, for 20 to 25 minutes and carve into 1/2 inch thick slices.
added by
cookchef
nutrition data
Nutritional data has not been calculated yet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
reviews & comments
September 13, 2009
We liked the flavor and concept of this recipe. Execution was the difficulty for us. The pastry sagged on the finished tenderloin making it less attractive when sliced. Perhaps not rolling the pastry any thinner than it is (really, it looked like it was already 1/8" thick, but we still rolled it out more) would allow it to puff more? LOVED the spinach and pancetta layers though! Definitely worth experimenting again with this recipe. If the pastry would stay more firmly surrounding the meat, it would really look incredible when sliced!