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Tender, juicy pork loin is a crowd-pleaser on any table, particularly when its enrobed in pie dough that's golden, flaky, and sealed up like a holiday package.

Source: Martha Stewart Living, December/January 2015
Total Time Prep Servings



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How would you rate this recipe?
  • ALR9564495DW
    9 FEB, 2016
    Made the Martha menu for dinner party: Wellington, Sweet &Sour Cabbage w/Raisins & Pistachios, Ginger Rutabaga Puree. Untried & untested followed instructions exactly. A spatter cover works for reducing the wine. I got a round of applause at table before we even ate! The meal was indeed magnificent!!! Rave reviews from all! I did have trouble getting the crust to brown in the allotted time so I will use oven thermometer next time. Also served Sweet Potato Puree & Wht Cheddar Top Crust Apple Pie
  • rickelizrusso
    8 DEC, 2015
    I made the Apple-stuffed port Wellington and it was great. Only issue was adding the wine to the skillet after cooking the port. It splattered and popped everywhere, all over my kitchen, you never saw such a mess. Also cooking to 138 degrees leaves the pork underdone, had to put it back in the oven.

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