pat's Recipe

Pork Wellington

Category: Pork

olive oil
few sprigs fresh rosemary and thyne
6 cloves garlic
1 boneless pork loin roast, 3-5 lbs
2 sheets frozen puff pastry, thawed according
to package directions
2 eggs, beaten with 1 Tbsp water

Saute herbs and garlic in a small amount of olive oil. Sear the pork in this same pan to brown the loin well on all sides. Set meat aside to cool.
Roll one of the puff pastry sheets to a rectangle that is about 3-inches larger than the pork roast. Brush the pastry with egg wash and place the loin on top of the sheet. Lay the second piece of pastry on top and tuck edges around it. Flute the edges as you would a pie. Brush with more egg wsh. Bake at 325 degrees for 45 minutes or until pastry is golden and roast reaches an internal temp of 165 degrees. Insert meat thermometer in an inconspicuous place. If pastry browns too much before meat is done, tent it with aluminum foil.
Allow to rest 15-20 minutes before carving.

serves 8-10