Cookin’ with Nino: Christmas Pork Wellington

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Christmas Pork Wellington

Ingredients:

  • 2- (1 pound) pork tenderloins
  • Chef Nino's Adrenaline Seasoning To Taste
  • 2 loaves French bread
  • 4 sprigs fresh rosemary cut finely
  • 1 teaspoon dried oregano
  •  8 bacon slices
  • 8 garlic cloves finely chopped
  • 4 sage leaves finely chopped
  • First Cold Pressed Olive oil

Instructions:

Preheat oven to 375 degrees.  Season tenderloins with Adrenaline Seasoning.  Cut the bread loaves to the length of each tenderloin. Remove the soft interior of the bread, leaving a shell so that it does not get soggy.  Place each tenderloin inside a hollowed out loaf.  Distribute rosemary and sage under and on top of each tenderloin.  Place a garlic clove on top of each tenderloin.  Wrap the loaves with bacon slices and tie with clean kitchen string.  Arrange the loaves in a roasting pan.  Reduce the heat to 350 degrees and bake the tenderloin loaves for 45 minutes to 1 hour or until cooked to internal temp of 165 degrees.  Take out and let rest for 15 minutes.  Cut each loaf into slices to serve.