Pork Wellington

We recently discovered Good Eats and while watching the episode Tender is the Pork Alton Brown fetchered a recipe for Pork Wellington a fun take on the original English beef dish. To gather the ingredients for this dinner I head the to two different gorcery stores. I first went to
Randalls and was able to get everything but dried apples and puff pastry which I surprisingly found at Whole Foods.

Step one for pork wellington is to cut off the silver skin from the pork tenderloin. The silver skin is an extra membrane that is un-editable. With a little finagling I was able to get most of it off. I then split the tenderloin in two and rotated one of the pieces so it created a gap in the middle for the stuffing, sliced up dried apples.

Then we prepped what we would wrap the pork in. We turned to one of our fav new cured meats prosciutto. On top of wax paper we laid out pieces of prosciutto so they were overlapping and then placed another piece of parchment over in and rolled over the slices with a rolling pin to seal them together. We placed the pork tenderloin on top the prosciutto and used the wax paper to help roll the tenderloin until it was covered with the prosciutto.
Next came the puff pastry . I removed it from the packaging and tried to start rolling it out but it was frozrn solid. So after re-reading the the recipe "1 sheet puff pastry, thawed completely." and letting come to room temperature, I was able roll it out so it would cover the loin. We placed the pork on the pastry and sealed it up. When then flipped it over placed in on another sheet of was paper on a cookie sheet and covered it with an egg wash so it would brown.
The finished product was beautiful. After we cooked it for 30 minutes and let is set for 10, the hardest part we were able to cut into it. The pork was cooked perfectly and had nice flavors with the apples and the yummy pastry. A perfect fall meal.