Step-by-step recipe for cooking pork Wellington with herbs and grapes. Nutritional value of one serving: (4 total) Calories 651, total fats 37 g., saturated fats g., proteins 46 g., carbohydrates 32 g. fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 large pork tenderloin (about 700 gr.), Minced
- 250 gr yeast dough
- 60 gr thin sliced gruyere cheese
- 1/2 small shallots, finely chopped
- 1 tbsp. l white wine vinegar
- 1 (150 gr.) Packet of mixed fine greens (about 8 tbsp.)
- 3/4 Art. seedless grapes cut in half
- 1/4 Art. olive oil
- 1.5 tbsp. l whole grain mustard
- 2 tsp chopped mixed fresh herbs (such as thyme, parsley and / or tarragon)
- Coarse salt and freshly ground pepper
Recipes with similar ingredients: pork, yeast dough, cheese gruyere, shallots, wine vinegar, grapes, whole grain mustard, thyme, parsley, tarragon
Recipe preparation:
- Preheat the oven to 190 ° C. Combine 1 in a small bowl. Art. l olive oil and mustard, 1 tsp. herbs, 1/2 tsp salt and a few pinches of black pepper; rub the mixture with pork.
- Cover the pan with parchment paper. Roll the dough onto Powdered work surface. Put half the cheese along test center; put the pork tenderloin on top and wrap seal on all sides. Transfer to prepared pan seam down. Bake until golden, about 25 minutes, a thermometer inserted in the center should show a temperature of 65 ° C. Leave the roll for 5 minutes.
- Meanwhile, combine in a large bowl shallots, vinegar and half a tablespoon of the remaining mustard and 1 tsp. herbs. Constantly whipping, slowly pour 3 tbsp. l remaining olive oils; Season with salt and pepper. Add greens, grapes and remaining cheese; mix. Slice pork wellington and serve with salad.
