A Southwestern “take”
on the classic pasty-wrapped Wellington, this pork tenderloin
dish will become a “company’s coming” favorite.
Spicy Pork
Wellington
1 whole pork tenderloin,
about one pound
1 1/4 cup all-purpose flour
1/4 cup cornmeal
1 teaspoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1 large egg, beaten
2 tablespoons water
3 tablespoons cilantro, chopped
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Purchased salsa
In a small bowl, stir
together flour, cornmeal, sugar, baking powder and 1/4 teaspoon
salt.
Beat together oil, egg
and water in a small bowl and stir into dry mixture until well
blended, forming a ball.
On lightly floured piece
waxed paper, roll or pat to an 8x8-inch square.
Combine cilantro, chili
powder, remaining salt and pepper; sprinkle evenly over dough.
Place tenderloin across center. With aid of waxed paper, roll
up with tenderloin inside. Seal edge; place with seam-side-down
on lightly greased baking sheet.
Bake in a 425 degree F.
oven for 20 minutes.
Cover with foil; bake
another 15 to 20 minutes more, or until meat thermometer inserted
reads 155 to 160 degrees F.
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