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Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing

Recipe photo courtesy of Lennart Weibull

Juicy pork tenderloin is filled with sauteed mushrooms and spinach, then wrapped in store-bought puff pastry lined with a layer of prosciutto. The resulting dish is a true showstopper, inside and out--it's just the thing for a holiday meal. Serve with mustard-cream sauce, Peppery Greens with Meyer-Lemon Dressing, and Rutabaga-Sweet Potato Mash with Garlic and Sage.

Source: Martha Stewart Living, December/January 2018
Total Time Prep Yield

Ingredients

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Cook's Notes

This entree can be prepared through step 3 and refrigerated for up to one day, or frozen until firm, transferred to a freezer bag, and stored for up to a month. (If cooking from frozen, brush with more egg wash and add 15 to 20 minutes to the bake time.)

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