Cookin’ with Nino: Christmas Pork Wellington

Cooking with Chef Nino
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Christmas Pork Wellington


  • 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


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.


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