Recipes To Share

Summer is here and it is BBQ time. I love cooking and finding new recipes. So I will try to find a few to share. Kevin and I both love to watch the cook channel. Last week we saw Alton Brown prepare this recipe and I cooked it yesterday....It's a keeper.

Pork Wellington

Ingredients:

• 1 whole egg
• 1 Tbs. water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound
• 1 1/2 ounces thinly sliced prosciutto ham
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. chopped fresh thyme leaves
• 1 tsp. flour
• 1 sheet puff pastry thawed completely
• 1 Tbs. whole-grain mustard (I could only find whole-grain w/garlic-it was good)

Directions:

1. heat oven to 400 F. with rack in upper third of oven
2. Whisk the egg and water together in small bowl and set aside
3. Chop apple rings to the size of a medium dice, can use food processor
4. Trim the pork of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the pieces next to each other head to tail, so when laid back together they are the same size at the ends.
5. Lay out a 12x16 piece of parchment paper and arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin. Use a rolling pin to get them to adhere to each other.
6. Sprinkle with salt, pepper and thyme.
7. Set the tenderloin down the middle of the prosciutto, spread the dried apples in the middle of it and push the two pieces back together so the apples are held between them.
8. Using the paper to assist, wrap the prosciutto around the tenderloin to completely enclose the pork.
9. Sprinkle flour on the counter and roll out the pastry to 12x14. Spread the mustard thinly in the middle of the pastry, lay the tenderloin roll in the center of the pastry on the mustard.
10. Fold the puff pastry up and over the pork roll and roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal, close ends also. Turn the tenderloin over so the side with the double thickness of pastry is underneath.
11. Brush the entire pastry with the egg wash. Place on baking sheet and bake for 20 to 30 min. or until pork reaches an internal temperature of at least 140 degrees F.
12. Let stand for 10 min. prior to serving.

Note: we cooked ours for 25 min. Next time we will reduce the time to 20 to 22. Very Good....