Allegiance® Pork Wellington


  1. In a medium skillet, melt butter over medium heat. Add the pork tenderloins to the skillet and sear pork on all sides. Remove the pork to a plate and let cool.
  2. Add the onion and garlic to the drippings remaining in the skillet; cook and stir for 4 to 5 minutes or until tender. Add chopped apple, craisins, season with salt, and pepper; cook and stir until the ingredients are tender. Then add thyme and apple cider; cook and stir until the liquid evaporates. Set this mixture aside to cool for about 10 minutes.
  3. Unroll the pastry and roll it out on a lightly floured surface.
  4. Preheat the oven to 400 F. Spread the onion mixture down the center of pastry and top with the tenderloin. Brush the edges of the pastry with the egg and bring together, press to seal.
  5. Place the wellington seam-side down on a parchment lined sheet pan. Brush the pastry with the remaining egg. Cut slits in the pastry.
  6. Bake the wellington for about 20 minutes or until the pastry is golden brown and a meat thermometer inserted into the pork right through the pastry reads 140 F. Let stand for 10 to 15 minutes, then slice and serve.


  • 2 tbsp unsalted butter
  • 1 ea Allegiance® Pork. Tenderloin
  • 1 cup Peak Fresh Produce® Onion(s), coarsely chopped
  • 3 Peak Fresh Produce® Garlic, Clove(s), minced
  • 1/4 cup Craisins
  • 1 cup Peak Fresh Produce® Apple(s), Granny Smith, peeled and coarsely chopped
  • 1/2 tsp salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1 tsp dry thyme
  • 2 tbsp apple cider
  • 1 puff pastry sheet, frozen
  • 1 large Nature's Best Dairy® Egg(s), beaten