Pork Wellington

Pork Wellington

Look! Success! Not an oozing mess! This was a tasty preparation, though there are admittedly simpler ones that are at least as good. Having successfully completed this, I probably won’t make it again (there are likewise applications I prefer for puff pastry). That said, it was popular and got nommed up with great enthusiasm. The cranberries I substituted for the apples (cooked apples, blech) went over well and added a nice tang.

Pork Wellington, adapted from Alton Brown

1 sheet puff pastry, thawed
1 package prosciutto
1/2 Tbsp. Dijon mustard
1/2 Tbsp. whole grain mustard
1 pork loin, trimmed and halved lengthwise
1/3 c. or so dried cranberries, chopped
1 egg
1 Tbsp. water

Preheat the oven to 400F.

Carefully unfold your puff pastry. Roll it out on a floured board, making sure to move the pastry around so it doesn’t stick. You want a final shape that’s roughly square and long enough to put the loin on and wrap it up securely. Once it’s rolled out, mix the mustards and smear them about on the middle of it, where the pork will go.

Lay out the prosciutto on some parchment so it overlaps slightly and makes a big rectangle. Cover it with another piece of parchment and roll that a bit so it will stick together. Remove the top parchment.

Settle the two halves of the pork loin on the prosciutto, flipping one so there’s not a fat end and a skinny end. Sprinkle the cranberries between the halves, and wrap the prosciutto around the loin, using the parchment to pull it tight. Settle it on the mustard and wrap the puff over it, tucking in the ends before you finish rolling. Beat the egg and water together. Settle the wrapped loin seam-side down on a sheet pan and coat it with egg wash.

Put it in the top third of the oven and bake it for around 30 minutes. Remove it to a cooling rack and let it cool for fifteen or so, then slice it up and serve!

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~ by iliadawry on 31 July 2013.

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