This is a word-of-mouth recipe given to me from my friend Heidi. This was my first wellington experience as well as my first time using phyllo dough. It turned out to be a very tasty entree. I will definitely be making this one again. I served it with steamed green beans and smashed potatoes.
1 Pork Loin
3 Tbsp Extra-Virgin Oilve Oil
1 Onion, diced
5 Garlic Cloves, diced or pressed
1 pkg Spinach, de-stemmed and chopped
1 cup dry white wine
2 Tbsp Dijon Mustard
2 Tbsp chopped Fresh Rosemary
1 roll Phyllo Dough (puff pastry) ~ thaw 2 hours before use
1 Egg white, beaten
Salt & Pepper
Preheat oven to 425 degrees.
Over medium heat~saute onion in olive oil until glassy, about 4 or 5 minutes.
Add garlic, spinach, wine and mustard. Cook down until all liquid is absorbed. Set aside.
Chop rosemary and combine with sea salt (regular salt is fine if that is what you have on hand) on a plate. Roll pork making sure to cover entire loin with the mixture. (Depending on the size of the loin, you might have to have more rosemary on hand) Pepper the top of the loin.
On a cookie sheet~unroll phyllo and divide into 3 stacks. Combine the pastry sheets (slightly overlapping) to avoid cutting pork in half.
Lay pork across pastry. Press spinach mixture on top of the loin. Fold pastry around sides and top (pinch/fold shut) to seal in pork.
Brush pastry with the egg.
Bake in the oven for 30 minutes.
1 day ago