Pork Wellington


Today’s Sunday Roast was definitely one for the record. My Heart outdid himself with delicious yummy goodness.

Pork Wellington:

Pork tenderloin sliced across the middle and filled with brie and dried cranberries – due to some camera/blackberry issues I didn’t take pictures of the next steps but…


Next roll the two tenderloins together – “wrap” with baby spinach then set the roll onto rolled out puff pastry or croissant dough. We actually did use Pillsbury croissant dough (which they not only make in the croissant packages but also as rolled sheets so aren’t dealing with the perforations) and it worked perfectly.

Bake initially in a 450-degree oven until the pastry is browned then reduce head to 350-degrees and cover loosely with foil and continue cooking for a total of 1 hr cooking time. With an instant read thermometer, meat should read 260-degrees. Let rest 10 minutes before slicing.


The completed meal: Pork Wellington, glazed carrots (blood orange balsamic glaze), mashed taters with my Heart’s equally amazing gravy, and homemade applesauce (I actually can cook some things (smile). Dessert was the leftover Ma Sherry Amore … even better the next day! A memorable and totally delicious Sunday Roast

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