Pork Wellington
Filed under
Pork
Prep: 30 min | Cook: 30 min | Servings: 4
Recipe courtesy Alton Brown, 2009.
Inactive prep: 10 minutes.
Ingredients
- 1 Egg
- 1 tbsp Water
- 1 oz Dried apple, rings
- 1 Pork tenderloin, about 1 pound
- 4 1/2 oz Prosciutto, thinly sliced
- 1/4 tsp Kosher salt
- 1/4 tsp Black pepper, freshly ground
- 1 tsp Thyme, fresh leaves, chopped
- 1 tsp Flour, all-purpose
- 1 piece Puff pastry, sheet, thawed completely
- 1 tbsp Whole grain mustard
Directions
- Place a rack in the upper third of the oven and heat to 400 degrees F.
- Whisk the egg and water and set aside. Process the apple rings in a mini food processor 30 to 45 seconds, to a medium dice.
- Trim the tenderloin of fat and silver skin. Slice it lengthwise into 2 pieces and lay them head to tail so they're the same size at the ends.
- On a 12 by 16-inch sheet of parchment, overlap the prosciutto into a solid layer as long as the tenderloin. Cover with parchment and roll with a rolling pin so the slices stick together. Remove the top sheet and sprinkle with the salt, pepper, and thyme.
- Set the tenderloin down the middle, spread the apples between the 2 pieces and push them back together. Using the parchment, wrap the prosciutto around the tenderloin into a package.
- Flour the counter and roll the pastry to 12 by 14 inches. Spread the mustard thinly in the center and lay the tenderloin on it. Fold and roll the pastry to enclose, sealing the edges with egg wash. Turn seam side down and pinch the ends to seal.
- Brush all over with egg wash. Bake on a parchment-lined half sheet pan 25 to 30 minutes, until the pork reaches at least 140 degrees F.
- Rest on a cooling rack 10 minutes before slicing.