Monday, March 11, 2013

Pork Wellington

A few weeks ago I was watching The Food Network with a few good friends and we happened to run across an episode where Alton Brown was making Pork Wellington. We all agreed that it looked amazing and that we should try it soon. Soon didn't take too long to come around either, because we actually made it just recently! 

Check out the original recipe here and take a look at Elina and I making it!

Trim the Pork Tenderloin.

Lay the Prosciutto out on Plastic Wrap.

And the Puff Pasty on Flour.

Sprinkle Salt, Pepper and Fresh Thyme on the Prosciutto.

And put the trimmed Pork Tenderloin on top - about halfway in the middle. 

Stuff the Pork Tenderloin with the Apple Pieces. 

And make sure everything is nice and secure inside.

Now start to roll the Prosciutto over the Pork, tucking it in so everything stays in place.

Wrap it in the plastic wrap until you get the Puff Pastry ready.

Spread Whole Grain Dijon over half the Puff Pastry 

And then start to wrap up the filled Pork Tenderloin.

Keep rolling until you're almost at the end. 

Then brush the edge with egg wash to seal it all up!

Almost all done!

Pinch the ends closed to keep all the goodness inside. 

Transfer  it to a foil lined baking sheet. 

And bake according to the recipe. 

Check the internal temperature to make sure it's done.

And let it rest for a few minutes. 

Then slice right in and be amazed! 

Slice it up for your guests. 

Add a nice green salad.

And dig in!!!

This recipe was amazing and I cannot wait to make it for more people to enjoy in the future! It seems like it'd be pretty heavy, but in reality it wasn't. I didn't have it for leftovers, but from what I'm told, it was great even the next day!!!

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