Pork Loin Wellington

Suggested Product:

Jalapeno Glaze- Dill & Garlic                                                                                                                                                                 Serves 4 – 6

Pork Loin Wellington

1 ½ lb – 2 lb pork tenderloin, unseasoned                              1 pre-roll pie crust, room temperature

2 cups fresh spinach                                                               1 egg

                                    ¼ cup any brand meat rub, or use the following spices:                                  Jalapeno Glaze- Dill & Garlic

1 tablespoon garlic salt
1 tablespoon pepper
1 tablespoon chili powder
1 tablespoon paprika

Beat one egg with one teaspoon of water, which will later be used as an egg wash. Pre-heat oven to 350. Begin by rubbing pork loin generously with olive oil and completely cover with rub or spices. Roll pie crust flat and press, if needed, in order to cover pork loin. Carefully place pork loin to the front of crust and top with fresh spinach, using both hands to hold the spinach on top. Begin rolling pork loin tightly in crust from front to back, pinching the ends. Pour enough olive oil to cover the bottom of your baking dish, and place pork loin seam facedown onto a baking dish. Bake 45 minutes covered and 15 minutes uncovered. Remove and let stand five minutes. Immediately pour enough Dill & Garlic Jalapeno Glaze completely cover pork loin or lightly drizzle nectars. Slice with an electric knife.

Serving suggestions:  Glazed carrots, Steamed asparagus, Garlic potatoes, Broccoli casserole, Potatoes augratin

Notes: Makes 8- 1 ½” slices.

 

 

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