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Nutrition Facts
Serving Size 198 g
(Approx. 6 Servings)
Amount Per Serving
Calories 440 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 670 mg 28%
Total Carbohydrate 23 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 27 g
Vitamin A 2% Iron 40%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Bacon Wrapped Pork Wellington with Duxelles

Prep Time
25 minutes
Cook Time
1 hour
Total Time
1 h 25 m
6  People


Recipe makes 6 Servings

8 Oz organic whole button mushrooms, washed and dried
1 medium shallot, chopped
3 garlic cloves, minced
1 Tbsp fresh thyme, leaves only
2 Tbsp salted butter
1 Lb H-E-B Natural Pork Tenderloin
12 Oz H-E-B Natural Applewood Smoked Uncured Bacon, as many slices as needed to cover pork
1 The Texas Pie Company Original Pie Dough Puck, thawed and set at room temperature
2 large eggs, beaten with 3 tbsp of water for egg wash
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Preheat oven to 400ºF.
Making duxelle by combining mushrooms, shallots, garlic, and thyme together in a food processor and pulse until finely chopped.
Sauté mixture in butter until liquid is evaporated, about 8 minutes.
Season duxelle with salt and pepper to taste and set aside.
Wrap bacon tightly around pork tenderloin.
Sear bacon wrapped pork in a hot sauté pan 2 to 3 minutes per side just to set the bacon. Remove pork from heat and slightly cool.
While pork cools, roll out pie dough on a piece of parchment paper to approximately a 10 to 12-inch circle.
Place cooled wrapped pork on rolled pie dough and place duxelles evenly over top.
Carefully wrap dough securely around pork and crimp dough to seal it tightly.
Brush dough with egg wash liberally.
Transfer tenderloin on parchment paper to a sheet pan for roasting.
Bake 45 to 60 minutes or until the dough is golden brown and pork has an internal temperature of 150°F.
Cool 20 minutes before carving.
Season as needed with salt and pepper before serving.


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