- 2 tablespoons olive oil
- 1 beef bouillon cube
- 2 tablespoons mustard
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1 tablespoon thyme leaves
- 1 pork tenderloin
- 2 sheets of puff pastry
- 2 sheets of phyllo dough
- 10 dried prunes, pitted
- 100 g dried apricots, pitted
- 50 g chestnuts, boiled
- 1 egg yolk
- 2 tablespoons water
Speedy Τenderloin Wellington
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- Preheat oven to 190* C (370* F) Fan.
- Place a pan over medium heat, let it get very hot.
- In a bowl, add 1-2 tablespoons of olive oil and bouillon cube.
- Break up the bouillon cube with your hands, stir with a spoon and brush over the tenderloin.
- Sear the pork tenderloin in the pan for 2 minutes on each side.
- When ready, remove from pan and set aside.
- Chop the prunes and apricots into small pieces and set aside.
- Spread the two sheets of phyllo dough on a clean working surface.
- In a bowl, combine the mustard and honey and pour it over the whole surface of the phyllo dough with a spoon.
- Spread the prunes and apricot pieces over the phyllo.
- Crumble the chestnuts with your hands and sprinkle them all over the dried fruit.
- Position the meat in the center of the phyllo sheets and fold the sheets over to envelop the meat nicely and create a roll.
- Lightly roll out the first sheet of puff pastry on a working surface.
- Place the rolled tenderloin in the center of the sheet and fold it nicely over it.
- Turn the edges downward and transfer to a baking pan.
- Dust your working surface with some flour and spread the second sheet of puff pastry on it.
- Cut the sheet in half with a lattice cutter pastry wheel and lay it over the whole surface of the roll to decorate.
- Mix the egg yolk with a little bit of water to make some egg wash and brush the whole surface of the puff pastry.
- Bake for 30-35 minutes, until golden.
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