Monday, February 13, 2012
Spiced Pork Tenderloin Wellington with Sweet Red Onion Wilted Spinach
* 4 tbps EVOO (Extra virgin olive oil ), divided.
* 2 porktenderloins, trimmed of excees fat and silver skin.
* Salt and black pepper..
* 1 Sheet frozen puff pastry, defrosted.
* 1 cup chopped mango chutney, such as mayor greys.( I use chopped portabello mushroom).
* 1 large red onion, cut in half, thinly sliced.
* 1 pound spinach, woody stems removed.
1. Preheat oven to 400 deg. F.
2. Place a large skillet over medium- high heat with 2 turn of the pan of EVOO, about 2 tbps.
Season the pork with salt, pepper and sear in the hot pan until golden brown on all sides.
Remove from the skillet and let cool.
3. While the tenderloin is searing,run your knife through the mango chutney to insure that there
are no large mango pieces.Lay the puff dough down onto the countertop and cut it in half lengthwise.
Divide the mango chutney between the two halves of pastry and spread out to cover if from
edge to edge.
4.Place each seared tenderloin on the center of each chutney-coated pastry half. Roll the pastry over
the tenderloin until it meats its opposite edge and pinch it closed to make a long tube shape.
Pinch the short ends together to seal the tenderloin inside the pastry completely.Place the meat
seam-sidedown, on a baking sheet and bake in the hot oven until the dough is deep golden
brown, about 25 minutes.
5.When the meat has about 10 minutes of baking time left, place the pan that the pork was cooked in
back on the heat with 2 turns of EVOO, about 2 tbps. Add the onoins to the pan and cook until
tender 3-4 minutes. Add as much of the spinach as you can fit in the pan, continue adding spinach
as the batch in the skillet wilts down, season with some salt and pepper and toss to combine.
6.With a serrated or really sharp knife, slice the pork wellington and serve with the wilted spincah