Pork Wellington

Recipe by Alton Brown 2009 (modified by Jeff Hunt 2009, modified again by Kristi Evans 2010)
Cook time: 30 minutes. Yield: 4 servings



Ingredients:
1 whole egg
2 tablespoon butter
1 cup onion - white or purple, diced
1 cup portabella mushroom - chopped
1 whole pork tenderloin, approximately 1 pound
6 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried fresh thyme leaves
1 teaspoon all-purpose flour
2 sheet puff pastry, thawed completely
spice mix
1/2 tsp each: rosemary leaves, cumin seed, mustard seed. grind in food processof

Directions
1.Place a rack in the upper third of the oven and heat to 400 degrees F.
2.Whisk egg and water in a small bowl, set aside.
3.Make the spice mix.
4.Saute the onion and mushroom in butter, low heat until onion translucent and mushroom very soft.
5.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.
6.Lay out a 12 by 16-inch piece 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.
7.Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other.
8.Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto.
9.Spread the sauteed onion/mushroom mix in between the 2 pieces of tenderloin and push back together so the mix is held between them.
10.Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
11.Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches.
12.Spread the spice mix thinly over the pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the spice mix.
13.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.
14.Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath.
15.Pinch the ends of the pastry to seal.
16.Brush the entire pastry with the egg wash.
17.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 F.
18.Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving

Comments

  1. OMG! I made this for dinner tonight! First, it was a lot less involved than I thought it would be. Second, it was the most juicy pork tenderloin I have ever made! The fam LOVED it! What a great recipe! I paired it up with homemade macaroni and cheese and some green beans. We are all so stuffed we can't move! Thanks for this awesome recipe!

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