Ingredients
- 1 egg
- 1 tablespoon water
- 1 ounce dried apple
- 1 lb pork tenderloin
- 4 ½ ounces prosciutto ham, thinly slice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 teaspoon flour
- 1 sheet puff pastry, thawed
- 1 tablespoon mustard, poupon
Directions
1. Place rack in upper third of oven and heat to 425*F. |
2. Whisk egg and water and set aside. Place apple into mini food processor and process until medium dice. Set aside. |
3. Trim tenderloin. slice down middle lengthwise, creating 2 separate pieces. Lay pieces next to each other head to tail, so when laid back together they are the same size at the ends. |
4. Lay out 12x16 piece of parchment paper o counter and arrange pieces of prosciutto in center, overlapping them enough to create solid layer that is as long as the tenderloin. Top with second piece of parchment and using rolling pin, roll over prosciutto to help adhere the pieces to each other. Remove parchment paper and sprinkle with salt, pepper, thyme. Set tenderloin down the middle of prosciutto. Spread with dried apples ini between 2 pieces of tenderloin and push back together so apples are held between them. Wrap prosciutto around tenderloin. |
5. Sprinkle counter with flour and roll out pastry to 12x14:. Spread mustard thinly in center of pastry and lay prosciutto wrapped tenderloin in center of pastry on the mustard. Fold pastry up and over top, then roll to completely enclose, brushing the edges of pastry with the egg wash in order to seal. Turn tenderloin over so side of tenderloin with the double thickness of pastry is underneath. Pinch ends of pastry to seal. |
6. Brush entire pastry with egg wash. Place tenderloin on a parchment lined half sheet pan and bake for 25-30 minutes or until pork reaches an internal temperature of at least 140*F. |
7. Remove tenderloin from oven, transfer to cooling rack and let rest for 10 minutes before slicing and serving. |
8. Serve with Pork gravy. |
Pork Wellington. To import, drag image to your MacGourmet recipe box.