Pork Wellington

Serves 4


Whole Egg 1 each

Water 1 tablespoon

Dried Apple Rings, diced 1 ounce

Whole Pork Tenderloin (1lb) 1 each

Prosciutto, thinly sliced 4 ounces

Kosher Salt 1/4 teaspoon

Freshly Ground Black Pepper 1/4 teaspoon

Fresh Thyme, chopped 1 teaspoon

All-Purpose Flour 1 teaspoon

Puff Pastry Sheet, thawed 1 each

Whole-grain Mustard 1 tablespoon

Method of Preparation

1. Gather all ingredients and equipment

2. Place a rack in the upper third of the oven and preheat to 400 degrees

3. Whisk the egg and water in a small bowl and set aside

4. Trim the pork tenderloin of any excess fat and silver skin

5. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces

6. Lay the tenderloin pieces next to each other head to tail, so when laid back together, they are the same size at the ends

7. Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping then enough to create a solid layer that is as long as the tenderloin

8. Top with a second piece of parchment paper, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other

9. Remove the parchment paper and sprinkle the prosciutto wit salt, pepper, and thyme

10. Set the tenderloin down in the middle of the prosciutto

11. Spread the dried apples in between the two pieces of tenderloin and push back together so the apples are held between them.

12. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose the package

13. Sprinkle the counter with the flour and roll out the pastry to 12 by 14-inches

14. 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

15. 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

16. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath

17. Pinch the ends of the pastry to seal

18. Brush the entire pastry with the egg wash

19. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees

20. Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serve

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