Pork Loin Wellington Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the pork loin with salt and pepper.
• STEP 3.Heat oil in a skillet over medium-high heat and sear the pork loin until browned on all sides.
• STEP 4.Remove the pork loin from the skillet and let it cool.
• STEP 5.In the same skillet, sauté the mushrooms, onions, and garlic until softened.
• STEP 6.Add the thyme, rosemary, and Dijon mustard to the skillet and cook for another minute.
• STEP 7.Roll out the puff pastry on a lightly floured surface.
• STEP 8.Spread the mushroom mixture evenly over the puff pastry.
• STEP 9.Place the seared pork loin on top of the mushroom mixture.
• STEP 10.Wrap the puff pastry around the pork loin, sealing the edges.
• STEP 11.Transfer the wrapped pork loin to a baking sheet lined with parchment paper.
• STEP 12.Brush the puff pastry with beaten egg for a golden finish.
• STEP 13.Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden brown and the pork loin reaches an internal temperature of 145°F (63°C).
• STEP 14.Remove from the oven and let it rest for a few minutes before slicing.
• STEP 15.Serve the Pork Loin Wellington with your favorite sides and enjoy!

Cooking Tips

• Make sure to properly sear the pork loin to enhance its flavor and create a nice crust.
• Allow the pork loin to cool before wrapping it in the puff pastry to prevent the pastry from becoming soggy.
• Use a meat thermometer to ensure the pork loin is cooked to the correct internal temperature.
• Serve the Pork Loin Wellington with a side of roasted vegetables or mashed potatoes for a complete meal.

Storage and Serving

• Leftover Pork Loin Wellington can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the leftovers in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through.
• Serve the reheated Pork Loin Wellington with a fresh salad for a delicious leftover meal.