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20-Minute Crescent-Wrapped Pork Tenderloin

Easy Crescent-Wrapped Pork Tenderloin
Crescents and pork tenderloin make this affordable twist on Wellington easier than it looks.
By Gerry Speirs

Traditional Beef Wellington has always been a favorite dish of mine, but it can be time-consuming and expensive. I’ve found that using pork tenderloin and crescent dough is an affordable alternative that is just as easy as it is delicious! Simply wrap seasoned, seared pork tenderloin with veggies in the crescent dough and you’ll have a fulfilling, all-in-one dinner on the table fast.

Easy Crescent-Wrapped Pork Tenderloin

First, preheat your oven and season your pork. Then, sear the pork on all sides to create a nice crispy exterior. Unroll the crescent dough sheet and place the pork in the center and lay the Green Giant Seasoned Steamers frozen honey corn next to it.

Browned pork tenderlion and corn on top of a crescent roll dough sheet

Wrap the pork and vegetable mix up into a tight tube shape and transfer to an ungreased or parchment-lined cookie sheet.

Pork tenderloin wrapped in crescent dough on a baking sheet

Bake for 55 minutes, tenting the pastry loosely with foil after about 30 minutes. Serve immediately and enjoy!

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