Pork Wellington Bites

So this dish was another that we had motivated through the Oscars, which was originally meant to be a pork wellington based on Hidden Figures. As the movie was based not knowing what was being done inside NASA, a wellington is a perfect play on this theme. However, we had an ingredient slip up and someone showed up with Puff Pastry Bites (instead of puff pastry.)

Therein came the challenge! Take what you’ve half cooked, and make it a great dish – Luckily, it worked well. The bites were all delicious and still had the same flavor palette that I was going for in the original dish.

Ingredients:

1 tbsp olive oil

1/2 lb pork tenderloin

Kosher salt and freshly ground black pepper

1 ounce mushrooms, stemmed and finely chopped

1 package puff pastry bites
Dijon Mustard
Fresh Parsley, chopped (optional)

Directions:

Preheat oven to follow directions on the puff pastry bite package.

(Due to the last minute change, I don’t have specific pork cooking directions. Ideally, I would sear it, and roast it until cooked through. Then slice and serve… as we had a change mid-recipe, I just sliced and sauteed until cooked through. You could even do this long ahead of time, and just warm slightly in oven while pastry bakes. )

Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook until mushroom mixture begins to “dry” out and is golden brown, about 10-15 minutes. Remove from heat.

After puff pastry has been removed from the oven (and centers pressed down/pulled out), layer ingredients. Mushrooms in the center cup, topped with a piece of pork tenderloin, and a dollop of dijon mustard.