Pork Wellington and Potato Pancake

This is actually a leftover makeover. Give it a try.

Roasted Pork loin (see the post on Garlic Stuffed Pork Loin)

1 store bought pie crust

olive oil

salt and pepper

2 tblsp butter

2 tblsp

2 cups of milk

1 tsp Rosemary

1 tsp garlic powder

Potato Pancake:

Leftover Cheesy Mashed Potatoes (see our post on those)

1-2 tblsp vegetable oil.

Take the cooked Pork Loin and stand for 10 minutes. If using leftovers from the fridge, that is fine. Wrap the pork loin in the pie crust covering on all sides, and making a seal with the crust. Brush the crust with olive oil on all sides, and season with salt and pepper. Bake in the oven at 350 until the crust is golden brown. Remove and let stand. Slice into 1 inch thick pieces.

Potato pancakes:

Flatten the mashed potatoes (see the post again) into flat patties. Fry them on each side in the vegetable oil on medium-high heat. They should brown right up and the cheese should form a nice crust.

Sauce:

In a saucepan melt the butter, and add the flour. Whisk in the milk and rosemary and garlic. Stir over medium heat until thick. Serve over the pork and the potatoes

This second go around may actually be better than the first.