There's no bad pork for your fork
Unless you over cook pork - there is no bad way to eat it. So, this Christmas season while you are whipping up the delights in the kitchen make sure to keep the meat thermometer close. When your pork cuts reach 145 degrees, yank it out of the fire and let it rest for at least three minutes. I promise, if you do this your pork will be juicy, tender and delicious.
- 1 PORK TENDERLOIN, ABOUT 1 1/2 POUNDS
- SALT, PEPPER, AND THYME, TO TASTE
- 1 SHEET PUFF PASTRY
- 4 OUNCES THINLY SLICED PROSCIUTTO
- 1 TABLESPOON DIJON-STYLE MUSTARD
- 1 TABLESPOON OLIVE OIL
- 1 TABLESPOON BUTTER
- 8 OUNCES MUSHROOMS, DICED
- 1 SHALLOT, DICED
- 1 EGG, BEATEN
Preheat oven to 425 degrees F. Season pork tenderloin with salt, pepper and dried thyme. Set aside.
Easy roasted pork tenderloin
Roll out thawed puff pastry dough so that it's as long as your tenderloin and wide enough to fully wrap around it. Arrange the prosciutto so that there is a thin layer covering the dough. Spread Dijon mustard over the top.
In a large skillet over high heat, melt butter with olive oil. Cook mushrooms and shallots in a single layer, stirring only occasionally, until golden brown, about 5-10 minutes. Remove from pan and set aside.
Add seasoned pork tenderloin to the hot pan and brown on all sides, about 1-2 minutes per side.
Spread sautéed mushroom mixture on top of the prosciutto in a single layer. Add seared tenderloin. Insert meat thermometer into the thickest part of the meat at the end (the thermometer will be able to stick out even after rolled). Roll tenderloin in dough and seal the edge with the beaten egg. Place the wellington on a parchment-lined or stone baking sheet, seam side down. Brush top of dough with egg wash and cut slits in the top to release steam.
Cook for 20 to 30 minutes. Remove from oven when the internal temperature has reached between 145 degrees F (medium rare) and 160 degrees F (medium).Allow meat to rest 3 minutes before slicing.
- 1 POUND PORK TENDERLOIN
- 1 TEASPOON SALT
- 1/2 TEASPOON BLACK PEPPER
- 1 TEASPOON GARLIC POWDER
- 2 SPRIGS FRESH THYME
- 1 TEASPOON SUMMER SAVORY, OR ITALIAN SEASONING
- 1/2 TEASPOON CORIANDER
- 1 TO 2 TEASPOONS VEGETABLE OIL, FOR COOKING
Preheat oven to 400 degrees F. Place rack in the middle. Trim tenderloin of silver skin and fat. Pierce with a fork or blade tenderizer a few times.
In a bowl combine salt, pepper, garlic powder, fresh thyme, savory seasoning and ground coriander. Rub them into the meat until evenly coated.
Heat 1 to 2 teaspoons vegetable oil in oven safe skillet (or cast iron skillet). Add tenderloin and cook until it is evenly browned on all sides (5-6 minutes).
Place in the oven and bake for 15 more minutes, flipping the meat once halfway through.
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