Savory Pork Tenderloin Wellington Loaf
Savory Pork Tenderloin Wellington Loaf
Ingredients
For the Pork Loaf
- 1 package puff pastry, thawed according to package directions
- 4 ounces bacon, thinly sliced
- 1 pork tenderloin, large piece, about 1 1/4 pounds
For the Savory Filling
- 2 onions, medium, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dill pickles, grated
- 1 cup shredded cheese, such as mozzarella or cheddar
For Seasoning and Sautéing
- 2 tablespoons butter
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a standard loaf pan (about 9x5 inches) or line it with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
On a lightly floured surface, roll out the thawed puff pastry into a rectangle large enough to line the loaf pan with significant overhang on all sides. Carefully press the pastry into the prepared loaf pan, allowing the excess to hang over the edges. Trim any excessively long edges with kitchen scissors, leaving about 2-3 inches of overhang on each side.
⏱️ 5 min
- 3
Arrange the bacon slices along the inside of the puff pastry, creating a protective lining on the bottom and sides of the dough. The bacon should overlap slightly.
⏱️ 3 min
- 4
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onions and minced garlic. Season with a pinch of salt and black pepper. Sauté until the onions are softened and lightly browned, about 8-10 minutes.
⏱️ 10 min
- 5
Spoon the sautéed onion and garlic mixture evenly over the bacon lining in the puff pastry-lined loaf pan.
⏱️ 1 min
- 6
Layer the grated pickles evenly over the onion mixture, then spread the shredded cheese on top of the pickles.
⏱️ 3 min
- 7
Generously season the pork tenderloin on all sides with the remaining salt, black pepper, and paprika. Rub the seasonings into the meat to ensure even coating.
⏱️ 2 min
- 8
In the same skillet used for the onions, melt the remaining 1 tablespoon of butter over medium-high heat. Sear the seasoned pork tenderloin for approximately 7 minutes, turning occasionally, until all sides are nicely browned. The pork will not be cooked through at this stage.
⏱️ 7 min
- 9
Carefully place the seared pork tenderloin into the loaf pan, resting it on top of the cheese and other fillings.
⏱️ 1 min
- 10
Fold the overhanging puff pastry and bacon over the pork tenderloin and the internal layers, completely enclosing the filling to form a loaf. Pinch the seams to seal the pastry.
⏱️ 3 min
- 11
Transfer the loaf pan to the preheated oven and bake for 45 minutes, or until the pastry is golden brown and crispy, and the internal temperature of the pork reaches 145°F (63°C).
⏱️ 45 min•🌡️ 400
- 12
Once baked, remove the loaf from the oven and let it rest in the pan for 10 minutes before carefully transferring it to a cutting board. Slice into thick portions and serve immediately, revealing the cooked pork tenderloin, bacon, onions, pickles, and melted cheese inside its flaky pastry crust.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Pork Tenderloin Wellington Loaf
Ingredients
For the Pork Loaf
- 1 package puff pastry, thawed according to package directions
- 4 ounces bacon, thinly sliced
- 1 pork tenderloin, large piece, about 1 1/4 pounds
For the Savory Filling
- 2 onions, medium, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dill pickles, grated
- 1 cup shredded cheese, such as mozzarella or cheddar
For Seasoning and Sautéing
- 2 tablespoons butter
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1/2 teaspoon paprika
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly grease a standard loaf pan (about 9x5 inches) or line it with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
On a lightly floured surface, roll out the thawed puff pastry into a rectangle large enough to line the loaf pan with significant overhang on all sides. Carefully press the pastry into the prepared loaf pan, allowing the excess to hang over the edges. Trim any excessively long edges with kitchen scissors, leaving about 2-3 inches of overhang on each side.
⏱️ 5 min - 3
Arrange the bacon slices along the inside of the puff pastry, creating a protective lining on the bottom and sides of the dough. The bacon should overlap slightly.
⏱️ 3 min - 4
In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onions and minced garlic. Season with a pinch of salt and black pepper. Sauté until the onions are softened and lightly browned, about 8-10 minutes.
⏱️ 10 min - 5
Spoon the sautéed onion and garlic mixture evenly over the bacon lining in the puff pastry-lined loaf pan.
⏱️ 1 min - 6
Layer the grated pickles evenly over the onion mixture, then spread the shredded cheese on top of the pickles.
⏱️ 3 min - 7
Generously season the pork tenderloin on all sides with the remaining salt, black pepper, and paprika. Rub the seasonings into the meat to ensure even coating.
⏱️ 2 min - 8
In the same skillet used for the onions, melt the remaining 1 tablespoon of butter over medium-high heat. Sear the seasoned pork tenderloin for approximately 7 minutes, turning occasionally, until all sides are nicely browned. The pork will not be cooked through at this stage.
⏱️ 7 min - 9
Carefully place the seared pork tenderloin into the loaf pan, resting it on top of the cheese and other fillings.
⏱️ 1 min - 10
Fold the overhanging puff pastry and bacon over the pork tenderloin and the internal layers, completely enclosing the filling to form a loaf. Pinch the seams to seal the pastry.
⏱️ 3 min - 11
Transfer the loaf pan to the preheated oven and bake for 45 minutes, or until the pastry is golden brown and crispy, and the internal temperature of the pork reaches 145°F (63°C).
⏱️ 45 min•🌡️ 400 - 12
Once baked, remove the loaf from the oven and let it rest in the pan for 10 minutes before carefully transferring it to a cutting board. Slice into thick portions and serve immediately, revealing the cooked pork tenderloin, bacon, onions, pickles, and melted cheese inside its flaky pastry crust.
⏱️ 10 min