Parmesan Pork Tenderloin Wellington

My first wellington ... very tasty and tender, cheesy and savory. I could've done better with rolling out the puff pastry but all in all a good first attempt! 

Ingredients:
1 - 1 lb pork tenderloin
1 lb puff pastry, store bought or homemade
olive oil
1 onion, sliced
1 tsp minced garlic
1/2 cup parmesan
1 egg yolk
Dry sage to taste
1 tbsp dijon mustard
3 tbsps chopped spinach or kale
1/2 cup shredded apple, unpeeled

Right here I'm sharing Canadian Living's recipe for puff pastry, but if you have store bought then just scroll down a bit.

Puff Pastry Ingredients:
1 cup cold butter, cut in 1/2" cubes
1  2/3 cups flour
3/4 tsp salt
1/3 cup cold water

Set aside 3/4 cup cubed butter. 
In food processor mix the flour and salt together then add the remaining butter and pulse for 10 seconds.

Sprinkle the reserved butter cubes and pulse 4 or 5 times.
Remove the lid of the food processor and pour the water evenly over. Pulse 6-8 times.

Doesn't look like much, but dump onto a floured surface and begin gathering and pressing together.

Form into a sort of rectangle.

Still on floured surface, with wax paper on top, roll out to 15 X 12". Fold 1/3 over to the middle and the other 1/3 over top.

At the short end firmly roll then wrap and refrigerate 1 hour.
It will then have to come out of the fridge for about 30 minutes before using.

Ok, so store bought's we meet here!

In a large skillet heat 1 tbsp olive oil and lightly brown the onion slices adding the garlic in the last minute. Remove to a plate. Pat the pork dry with a paper towel. Add another tbsp of oil to the skillet and brown the pork 4-5 minutes per side. Remove to a plate to cool.
If using kale massage until soft, then chop. Shred the apple and mix with the kale or spinach.

On floured parchment paper or silicone mat roll puff pastry out to measure 16 X 12" (Confession: I only rolled out to about 14 X 8" ... should have stopped being lazy and continued rolling. The dough would've been more fully cooked in the end. Live and learn!) 
Anyways, sprinkle the parmesan down the middle lengthwise, then top with the apple and greens mix.
Spread dijon all over the pork and sprinkle generously with sage. 

Place the pork on top of the apple/greens and top the pork with the onions. Now bring the sides of the puff pastry up and pinch to seal.

Roll over with the help of the silicone mat or parchment sheet and place seam side down on a parchment lined baking sheet. Brush with egg yolk.

And bake at 400°F for 45 minutes. 

Let rest 10 minutes.
Serves 4-6

Adapted from: eatwell101.com

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