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 fresh cilantro, chopped
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper
Purchased salsa

1. In a small bowl, stir together flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt.
2. Beat together oil, egg and water in a small bowl and stir into dry mixture until well blended, forming a ball.
3. On lightly floured piece waxed paper, roll or pat to an 8x8-inch square.
4. 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.
5. Bake in a 425°F (220°C) oven for 20 minutes.
6. Cover with foil; bake another 15 to 20 minutes more, or until meat thermometer inserted reads 155°F to 160°F (approximately 65°C to 70°C).
7. To serve, slice and serve with salsa.

Serves 4.

Nutrition Facts: Calories 430 calories Protein 25 grams Fat 19 grams Sodium 597 milligrams Cholesterol 104 milligrams

Recipe provided courtesy of Pork, Be Inspired®.