Hello! After three long years, The Hungry Gamer is back!!! I figured I'd help revive this blog with a recipe that is sure to please and easy to make. The best thing about this dish is that it looks like it took hours to make, but didn't! You can whip this up in less than an hour easily. This is a transmog of a beef Wellington, made with pork, and other easy tweaks. You'll have people inspecting you left and right, asking where you got that sweet, shiny, recipe.
Prep Time: 15 Minutes
Cook Time: 25-30 Minutes
Skill Needed: Apprentice
Ingredients:
- 1-1½ lb. Pork Tenderloin
- 4-5 Slices of Prosciutto
- ½ Cup Diced Dried Apples
- 1 Tbsp. Chopped Thyme Leaves
- 1 Sheet of Pastry Dough (usually frozen, must be thawed)
- 2 Tbsp. Stone Ground Mustard
- 1 Egg
- 2 Tbsp. Water
- A Dusting of flour
Directions: Preheat oven to 400°
1. Thaw pastry dough at room temperature for 30-45 minutes. Make sure it does not sit out any longer than 45 minutes.
2. Prepare the tenderloin. Remove any excess fat with sharp knife. Remove the thin, silvery, inedible film (you'll know what it is when you see it). Cut tenderloin in half completely lengthwise. Set aside.
3. Place the 4-5 prosciutto slices down on a sheet of parchment paper side by side so that they are as close to equal to the length of the tenderloin as possible. Sprinkle salt, pepper, and the chopped thyme leaves onto prosciutto.
4. Chop/dice the dried apples. Mix the egg and water.
5. Place the tenderloin in the middle of your prosciutto, and stuff the dried apples in to the center of the halved tenderloin.
6. Using the parchment paper to assist you, gently roll the prosciutto tightly around the tenderloin, folding and tucking as tightly as possible as you roll completely until the prosciutto is completely wrapped around the tenderloin.
7. Dust a clean, smooth surface with a little bit of flour. Place the thawed pastry dough on to floured surface, and using a rolling pin, evenly roll out the dough until it is equal to the length of the tenderloin.
8. Place the mustard onto the middle of the prepared pastry dough, evenly and as thinly as possible, spreading it so that it covers most of the area.
9. Place the prosciutto wrapped tenderloin onto one side of the dough.. Carefully roll the tenderloin and dough, so that the dough wraps and covers the tenderloin. Leave a few inches of space towards the end, and brush the egg and water mixture on to create a bond to help seal the dough.
10. When the tenderloin is completely wrapped, tuck, fold, and seal the edges so that nothing inside is exposed. Place it onto a cookie sheet pan, topped with parchment paper. Brush the entire surface with the remaining egg mixture.
11. Place into preheated oven and bake for 25-30 minutes, until crust is golden brown, and the internal temperature is at least 140°.
12. When done, allow it to sit for 10 minutes. Using a serrated knife (a bread knife would be great), use long, slow strokes to slice a portion of your desire. Serve with simple cold green vegetables, like a salad.
13. ENJOY!
Looks delicious!
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