Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing
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.
Recipe Summary test
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.)