(2/20 for $20) Pork Wellington, Sauteed Veggies, & Wild Rice

prosciutto

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: store-bought pie crust

Phyllo dough is lighter, while pie crust is often less expensive.

Preheat the oven to 400°F (200°C).

Place a cast iron skillet in the oven to heat up.

Measure 2 and 1/2 cups of water and pour it into a pan for the wild rice.

Add 1 and 1/2 tablespoons of dairy-free butter to the water.

Open the package of pork tenderloin and cut it into eight manageable pieces.

Wrap the pork pieces with crescent rolls.

Take the preheated cast iron skillet out of the oven and place the wrapped pork inside.

Put the skillet back in the 400°F oven to sear the pork.

Once the water is boiling, add 1 and 1/2 cups of wild rice to the water and stir.

Cover the pot to allow the rice to cook properly for about 5 minutes.

Chop 3 cups of okra coarsely and place it in a bowl.

Add 2 tablespoons of olive oil to a pan and heat it up.

Chop 2 cloves of garlic finely and add them to the hot oil, allowing them to sizzle.

Let the garlic brown, as burnt garlic is preferred by the creator.

Add the chopped okra to the garlic and sauté for a couple of minutes.

Chop 3 Aroma tomatoes into hearty chunks and add them to the okra mixture.

Season with salt and pepper to taste and sauté for a couple more minutes.

Add 1 tablespoon of butter, more salt, pepper, and garlic seasoning to the mixture.

Add 6 to 8 cups of spinach to the vegetable mixture, adding 4 to 5 tablespoons of water to help it wilt down.

Check the wild rice to ensure it is cooking properly.

Once the spinach has wilted, taste and adjust seasoning as needed.

Plate the pork Wellington and serve with a helping of sautéed vegetables and wild rice, topped with French fried onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens