Pork Wellington

Recipe courtesy Alton Brown, 2009 Prep time: 30 min Inactive Prep Time: 10 min. cook Time: 30 min. Level: Easy

Pork Wellington
Pork Wellington

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    whole egg

  • 1

    Tbsp water

  • 1

    oz. dried apple rings

  • 1

    whole pork tenderloin, approx. 1#

  • 4 1/2

    oz thinly sliced prosciutto ham

  • 1/4

    tsp kosher salt

  • 1/4

    tsp freshly ground black pepper

  • 1

    tsp chopped fresh thyme leaves

  • 1

    tsp all purpose flour

  • 1

    sheet puff pastry, thawed completely

  • 1

    Tbsp whole-grain mustard

Directions

Place a rack in the upper third of the oven and heat to 400. Whisk the egg and water in a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30-45 seconds or until they are the size of a med. dice. Set aside. Trim the pork tenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid back together they are the same size at the ends. Lay out a 12x6" pc of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with a second pc. of parchment, and using a rolling pin, roll over the thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pcs. of tenderloin and push back together so the apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a pkg. Sprinkle the counter with flour and roll out the pastry 12x14". Spread the mustard thinly in the center of the pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal. Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25-30 minutes or until the pork reaches an internal temp of at least 140degrees. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes berfore slicing and serving.

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