Laura’s Best “Food for the Muse” Winter Recipes– Pork Tenderloin Wellington

Pork Tenderloin Wellington:

A quick and easy meal that is sublime winter comfort food!

Ingredients:

Pork tenderloin

Puff Pastry—thawed but still cool (store-bought is the standard. It’s in the freezer section and it only takes a half hour or so to defrost)

2 cups dehydrated apples—not the totally dry kind (that’s me avoiding the word m**st)

4 tbs good mustard

8 slices prosciutto

1 tbs fresh minced thyme

1 tbs fresh minced rosemary

2 cloves minced garlic

1 egg lightly beaten in small bowl for egg wash

Procedure:

1)      Lay a sheet of wax paper on the counter

Cover with slices of prosciutto, overlapping a bit

Cover with another layer of wax paper

Roll thin and smooth with rolling pin

Remove top layer of wax paper

2)      Put pork (both slices of tenderloin) on the prosciutto, side by side

3)      Chop apples in food processor until size of…like a Tic tac or an Advil gel tab or like…half a sugar cube ish

4)      Add half the garlic, thyme, rosemary mixture to chopped apples and put between loins

5)      Roll prosciutto over loins tightly

6)      Flour another part of the counter

7)      Spread out puff pastry and roll out to fit over pork

8)      Add the other half of your herb/garlic mixture to mustard and spread over pastry

9)      Put prosciutto covered pork on pastry and cover tightly, sealing ends and middle seam with egg wash

10)   Brush with egg wash

11)   Use leftover pastry for decoration with cookie cutter designs, and brush with egg wash

12)   Cook in preheated oven at 375 until 140 degrees, (30-40 min.), or remove and rest 10 minutes

Note:  since meat likes to be room temp to cook, and puff pastry likes to be cold when it goes into the oven, you don’t want to pre-prepare this and store in your fridge.  Assemble it, cook it, and enjoy!  I’m serving this at my next Haven Writing Workshop for Haven Writing Retreats alums writing a book.  They’ll need the extra love!  yrs. Laura

*inspired by Alton Brown

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