Pork Wellington

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Pork Wellington
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
87
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie87 kcal(4 %)
Protein9.6 g(10 %)
Fat2.57 g(2 %)
Carbohydrates5.05 g(3 %)
Sugar added0 g(0 %)
Roughage0.03 g(0 %)
Vitamin A38.49 mg(4,811 %)
Vitamin D0.56 μg(3 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.21 mg(19 %)
Niacin3.93 mg(33 %)
Vitamin B₆0.21 mg(15 %)
Folate18.45 μg(6 %)
Pantothenic acid0.32 mg(5 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C0.32 mg(0 %)
Potassium127.6 mg(3 %)
Calcium3.67 mg(0 %)
Magnesium10 mg(3 %)
Iron0.67 mg(4 %)
Iodine15 μg(8 %)
Zinc0.74 mg(9 %)
Saturated fatty acids0.73 g
Cholesterol64.45 mg

Ingredients

for
4
Ingredients
1 whole Pork tenderloin (approximately 450 g | 1 lb)
kosher salt (to taste)
freshly ground Black pepper (to taste)
1 teaspoon chopped, fresh thyme
2 sheets Phyllo dough
1 egg
1 tablespoon water
How healthy are the main ingredients?
thymesaltegg

Preparation steps

1.
Preheat oven to 400 degrees F/205 degrees C.
2.
On a clean working surface, lay one sheet of parchment paper and spray with cooking spray. Stack the second sheet on the first and spray with cooking spray.
3.
Season the pork with salt and pepper and sprinkle the thyme over the top. Place the pork in the center of the prepared phyllo. Wrap the phyllo around the pork, tucking in the ends to enclose it. Transfer to a parchment lined sheet tray.
4.
Whisk the egg and water together and brush the entire crust with the egg wash. Bake for 25-30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
5.
Remove the wrapped tenderloin from the oven and transfer to a cooling rack. Let rest for 5 minutes before slicing and serving.