Peppercorn Pork Wellington
"This came from a TOH publication in 2003. It is easy, tasty, and elegant enough for drop in guests."
- Ready In:
- 50mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 1 lb peppercorn-flavored pork tenderloin
- 8 3⁄4 ounces frozen puff pastry sheets
- 1 egg, beaten
directions
- Cook pork according to package directions. Cool to room temperature.
- Place tenderloin in center of puff pastry sheet. Brush edges of pastry with egg. Bring edges together and press to seal. Fold ends under.
- Place on baking sheet, seam-side down.
- Brush with remaining egg.
- Bake at 400 degrees for 20-25 minutes or until pastry is golden brown.
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RECIPE SUBMITTED BY
<p>Have been living in Texas after living in the Midwest my entire life. Love to knit, bake, cook, surf the Internet, play with my 2 girls, and bowl. 'Zaar is my internet addiction - one of the few websites I check daily. I love trying new dishes, fortunately my girls and my husband will try just about anything. <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
