Pork Tenderloin Wellington recipe - ingredients, nutrition and when to eat it
Pork tenderloin stuffed with mushrooms, wrapped in pastry, and baked until golden.
Pork tenderloin stuffed with mushrooms, wrapped in pastry, and baked until golden. The mild meat, juicy mushrooms, and crisp pastry make this a lovely dish to enjoy slowly on a winter evening.
Western · 70 minutes to cook
Nutrition (per 339.8g serving): 688.8 kcal · protein 45.7g · carbohydrate 45.3g · fat 35.5g · sodium 1056.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sautéed mushrooms are still moist, the pastry can turn soggy, so cook them until the pan is dry, then let them cool.
Tips: Cool the tenderloin completely before wrapping it to help keep the pastry from warming up and coming undone.
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Ingredients (1 serving)
- Pork tenderloin — 150 g
- Button mushrooms — 3 pc
- Pastry dough — 1 sheet
- Onion — 0.3 pc
- Butter — 1 tsp
- Olive oil — 1 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp
- Egg yolk — 1 pc