Pork Wellington

By gMinor

A delish take on Beef Wellington... The pork comes out so tender it melts in your mouth. It was a favorite of the entire family.

Ingredients

• 1 whole egg
• 1 tablespoon water
• 1 ounce dried apples chopped (or fruit of choice; peaches, etc...)
• 1 whole pork tenderloin, approximately 1 pound
• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purpose flour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Details

Servings 6
Preparation time 20mins
Cooking time 45mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 400. Whisk the Egg with the Water and set aside. Chop up the apple; smaller is better (pulse in a food processor if you can).

Trim the tenderloin of fat and the silver skin. Cut it in half lengthwise and turn one half around so that the whole thing is more uniform in size.

Layout some parchment and arrange the Prosciutto in a blanket big enough to wrap the pork loin. Using another piece of parchment and a roller, roll out the Prosciutto. This will make it adhere and be easier to work with.

Sprinkle the Prosciutto with Salt, Pepper and Thyme. Place the 2 halves of loin on the Prosciutto and put the chopped dried apple in between them. Using the parchment, roll the Loin until it's a Prosciutto wrapped log.

Lay out the Puff Pastry, it needs to be about 12in x 14in. If it is not big enough, put down some flour and roll it out until it is. Spread the Mustard across the Puff Pastry in a thin layer so that the entire log will have some of it (usually just a stripe, not the entire Puff Pastry). Place the Prosciutto wrapped Loin on the Mustard covered Puff Pastry and roll into a log. You will need to brush some egg wash on the final edge of the Puff Pastry to help it adhere and seal.

Place the log on a piece of parchment on your sheet pan, then brush the entire log with the Egg Wash. Put in the oven for 20-25 minutes, until it reaches 140 degrees. Let it rest for 10 minutes before cutting and serving.