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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 361.8
  • Total Fat: 23.4 g
  • Cholesterol: 56.0 mg
  • Sodium: 622.0 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 21.8 g

View full nutritional breakdown of Pecan Piggy Wellington calories by ingredient
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Pecan Piggy Wellington

Submitted by: MTNMUNCHKIN

Introduction

Not too low on calories but very tasty. Could be eaten for a cheat day dinner. The puff pastry is the reason for the high calories so you could remove the pastry and just eat the pork. Not too low on calories but very tasty. Could be eaten for a cheat day dinner. The puff pastry is the reason for the high calories so you could remove the pastry and just eat the pork.
Number of Servings: 8

Ingredients

    1 pork tender loin, 1 lb.
    5 slices prosciutto
    1/2 cup crushed pecans
    1/4 tsp kosher salt
    1/4 tsp black pepper
    1 tsp fresh thyme,chopped
    1 sheet puff pastry, thawed completily
    3 tsp whole grain mustard
    flour for dusting rolling board
    1 egg mixed with 1 tbsp water

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Directions

Place a rack in the upper 1/3rd of the oven and heat to 400 degrees. Whisk the egg and water in small bowl and set aside. Trim pork of any excess fat and silver skin.Lay out a 12x15 in. piece of parchment paper and arrang proscuitto in center to over lap each other. and is as long as tenderloin. Cover w/ a 2nd pice of paper an roll with rolling pin to adhere pieces together. sprinkle with salt, pepper and thyme. Spread pecans over top of pork. Set the pork down in the middle of proscuitto and roll to wrap in a package. Flour rolling board and roll out pastry to 12x14 inches.Spread mustard in center of pastry and place pork in center of pastry.Fold pastry up and over the tenderloin and roll to completely enclose. Brushing the edges of the pastry with egg wash in order to seal. Turn over so seam is underneath. Pinch the edges to seal. Brush the entire pastry with egg wash. Place on lined baking sheet and bake for 25 to 30 minutes. Remove to rack and let stand 10 minutes before slicing.

Number of Servings: 8

Recipe submitted by SparkPeople user WENDIBARRY.






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