This recipe has a new take on a classic and elegant dish. Pork Wellington features succulent HORMEL® Original Pork Loin Filet wrapped in flaky, golden-brown crescent roll pastry, resulting in a deliciously indulgent and visually stunning meal. It is a sophisticated dish that is perfect for special occasions or when you want to impress your guests.
Ingredients
| 1 | HORMEL® Original Pork Loin Filet |
| 1 | teaspoon kosher salt |
| ½ | teaspoon freshly ground pepper |
| 1 | tablespoon canola oil |
| 2 | tablespoons Dijon mustard |
| 2 | tablespoons chopped fresh parsley leaves |
| 1 | (8-ounce) sheet refrigerated crescent roll dough |
Directions
Heat oven to 375°F.
Season tenderloin with salt and pepper.
Heat oil in large skillet over medium heat. Add tenderloin in hot oil, 5 minutes on each side, or until browned.
Remove from skillet and let stand 10 minutes. Brush tenderloin with mustard and sprinkle with parsley.
Place tenderloin in center of crescent dough sheet. Fold dough over to seal and bake, sealed-side down, on baking sheet, 30 to 40 minutes or until pork is cooked through and dough browned.