Or should I say Pork Tenderloin “Wellington,” because it’s kind of like a traditional “wellington” except not at all, really. Confused? Well you should be! Ha, just kidding. Seriously though, the part where the pork tenderloin is not beef and where it is not being wrapped in puff pastry makes it not a “wellington,” BUT it is wrapped in something, and that something is refrigerated crescent dough. Kind of the same thing…right? No, ok, well I’m going with it anyway. A fun twist on a classic dish, this pork tenderloin wellington is the perfect weeknight dinner solution. It is ready in under an hour and only requires 5 ingredients! *fist bump*
Before I get down to the nitty gritty, is wellington supposed to be capitalized? All of my people of English descent out there, you tell me? For some reason, this is a very conflicting topic. Anyone with the inside scoop, I am all ears!
Ok, now onto more important things…
The day that the USDA recognized that fresh pork could be cooked to medium (I like to think medium rare) was by far the happiest day of my life. Well, maybe not the happiest day of ma LIFE, but it was pretty darn close. I didn’t love pork growing up..
“Wait! Stop! Reverse that.”
This DOES NOT include bacon. Let me reiterate … THIS … DOES … NOT … INCLUDE … BACON. Bacon has always been my soulmate.
The kind or pork I’m referring to is of the pork chop variety and the tenderloin variety and the pork roast variety. It was always tough … un-chewable … inedible. This is totally not a knock to my parents what-so-ever, who are both FABULOUS cooks. Just like everyone else in the country, cooking pork below well done was insanely frowned upon.
Jump ahead 20 or so years and here we are … pork can be cooked to medium (I like to think medium rare) :), and it’s a very special thing. I think the first time I had pork cooked to medium rare was at Bobby Flay’s Mesa Grill in Vegas quite a few years back. The server so respectfully said “don’t order the pork tenderloin if you aren’t going to order it at least at medium.” I was equally blown away and excited and my life hasn’t been the same since. At this same point, we had just heard that Michael Jackson and Farrah Fawcett were no long with us. This has absolutely nothing to do with my little story except that I will never eat a medium-rare pork tenderloin without thinking of Michael Jackson and Farrah Fawcett. *double tear*
I don’t even know if I have to explain this recipe to you. It’s pretty much the easiest recipe ever. A pork tenderloin, that has been coated in a mustard, herb mixture, is wrapped in refrigerated crescent dough. It is baked to perfection in a 375 degree F oven and the result is dinner … weeknight dinner … in a delicious, exquisite flash.
Recipe and beer pairings are below! I hope everyone is having a great week! xoxo
- 2 tablespoons extra virgin olive oil
- 2 tablespoons dijon mustard
- 1 tablespoon Italian seasoning
- 1 1/2 pound pork tenderloin
- 8 ounce tube refrigerated crescent dough
- Preheat your oven to 375 degrees F and line a baking sheet with foil, parchment paper or a silicone baking mat. Set aside.
- In a small bowl, whisk together the olive oil, dijon mustard, Italian seasoning and dash of salt and pepper. Rub the mixture all over the pork tenderloin.
- Unroll the crescent dough onto your prepared baking sheet and do not separate along the perforations. Lay the pork on top and wrap the crescent dough around it to enclose. Press to seal any openings.
- Bake the pork tenderloin for about 30-35 minutes or until a meat thermometer reads 140 to 145 degrees for medium to medium-rare.
- Let rest for at least 10 minutes and then serve immediately, garnished with parsley if desired.
I find it very important to use a meat thermometer when cooking a pork tenderloin such as this. You don't want it overcooked as much as you don't want it undercooked. As every person's oven is different, the baking time will fluctuate.
Inspired from Food Network Magazine