Sweet and Salty Pork Tenderloin Wellington

Okay so I figured that anything wrapped in puff pastry was going to be a hit but this was awesome! The sweetness and saltiness with the buttery pastry was amazing!

Tina's Sweet and Salty Pork Tenderloin Wellington

1 pork tenderloin trimmed - approximately 1 pound

2 Vidalia onions chopped

1/2 stick of butter

6 slices of cooked bacon

1 sheet of puff pastry

1/2 c. of apple butter

1 egg beaten

Preheat oven to 400 degrees. Melt butter in saucepan and add onions. Cook until they begin to turn a nice golden brown. Add chopped up cooked bacon so mix and cook for 5 minutes so flavors can combine.

Unfold puff pastry and roll slightly. Slice pork tenderloin down the center long wise but do not cut in half. Spread apple butter onto the puff pastry and place tenderloin in center with slit up. Spread open and add onion and bacon mixture. Wrap puff pastry around and make sure to seal ends good. Roll a little to ensure they are closed and wash with egg.

Place on cookie sheet with parchment paper.

Cook in oven for approximately 25 minutes or until internal temp. reaches 140 degrees.