Thursday, May 22, 2014

Pork Wellington...This Too Shall Pass

I am still on my week of packing, prayers and patience...they are all a process.  Whenever I am feeling weighed down (and I don't mean from the constant ice cream sandwiches), I just tell myself, "this too shall pass".

The towers of boxes are getting bigger and the available walking floor space throughout the house is getting smaller.  In my ever quest of being a neat freak, you can imagine that moving a house and office and packing is starting to wear thin on my ever bubbly personality.

Not to worry though, in 12 hours I will be sitting on a plane with a Mimosa in one hand and a Mai Tai in the other...for the next 10 days!!

Before the kitchen was packed up I tried out this creation with a sheet of puff pastry that needed used in the freezer.

Pork Wellington

1 pkg. pork tenderloin (2-3 pounds)

For the marinade:
4 garlic cloves, crushed or minced
1/4 cup soy sauce
2 T. country dijon mustard (whole grain mustard)
4 T. honey
2 T. fresh orange juice
1 T. finely chopped fresh rosemary OR herbs de provence
freshly ground pepper to taste
3 T. olive oil

1 sheet of frozen puff pastry (thaw 30 minutes before ready to use)

Preheat oven to 350 F. Take tenderloin out of package. Rinse and pat dry.

Place in a 9×13-inch Pyrex sprayed with non-stick cooking spray.

In a measuring cup or in a medium bowl, whisk together all the ingredients except for the olive oil. Then slowly drizzle the olive oil while still whisking.

Pour the mixture over the tenderloins and put into preheated oven. Bake, uncovered, for 30 minutes, basting after 15 minutes.

After the first 30 minutes have passed, remove the pork from oven (continue to keep oven at 350 degrees.)

Place puff pastry on a parchment paper lined cookie sheet.  Transfer the pork from the Pyrex dish to the puff pastry and wrap completely. Reserve the marinade for sauce.

Return pastry covered pork to oven and bake another 30 minutes, until pastry is cooked through.

While pork continues to bake, pour the marinade from the Pyrex to a sauce pan and simmer until reduced by half.

Once pork is  removed from the oven, allow to rest on a cutting board for about 10 minutes before slicing.

Spoon the pan sauce over the tenderloin medallions and enjoy!

** I served this with Parmesan Risotto.

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