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A twist on the classic beef Wellington, this dish swaps in pork tenderloin for the beef, while a savory sauté of fennel and apples stands in for the mushroom duxelles. It’s all baked up in a golden puff-pastry crust.
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2 Tbs. olive oi
This was good, but not a standout - is a repeat. Bellaginger is right. I also felt it could use a sauce.
It was good, just not great. Looked pretty but needed a sauce to finish.
This was delicious and came together easily! Next time, I would chop the fennel more finely, use more apple, and coat the pork with more mustard prior to rolling it in the pastry. Definitely could be a dinner party entre...
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