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Creamy Spinach Pork Wellington

Total Time: 45 mins.
Prep Time: 15 mins.
Cook Time: 30 mins.
Serves: 12

Ingredients

2 pork tenderloins (about 375 g each), trimmed
Salt and pepper, to taste
2 tbsp all-purpose flour
1 tbsp Spectrum® Canola Oil

Filling:

24 nuggets Europe’s Best® Chef’s Spinach (about 500 g) thawed
3/4 cup cream cheese
4 tsp Dijon mustard
4 cloves garlic, minced
1/2 tsp each salt and pepper
1/4 tsp ground nutmeg
1 egg, beaten

Star Product

Chef's Spinach

Directions

  1. Season pork tenderloins with salt and pepper; lightly coat in flour. Heat oil in a large, non-stick skillet set over medium-high heat. Brown tenderloins all over. Transfer to a plate; cool to room temperature.
  2. Filling: Squeeze out excess moisture from spinach. Stir spinach with cream cheese, mustard, garlic, salt, pepper and nutmeg until well combined.
  3. Preheat oven to 400°F (200°C). Divide puff pastry into 2 equal portions. On a lightly floured surface, roll out one portion into an 11 x 9-inch rectangle. Spread half the filling evenly over pastry, leaving a 1-inch border; place a piece of pork in the center.
  4. Fold in the ends of the pastry followed by the sides to enclose. Place seam side down on a large, rimmed baking sheet lined with parchment Paper. Repeat to make a second Wellington. 
  5. Beat egg with 1 tbsp water and brush evenly over pastry. Bake for 30 minutes or until pastry is golden and pork reaches an internal temperature of 160°F (71°C). Let stand for at least 10 minutes before slicing.

Makes 12 portions.

 

Tips

Tip: To ensure an even thickness for baking, tuck under the narrow tail of each pork tenderloin.