Informes de libros

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Ingredients Pork Wellington

• 1 whole egg
• 1 tablespoon water
• 1-ounce dried apple rings
• 1 whole pork tenderloin, approximately 1 pound• 4 1/2 ounces thinly slice prosciutto ham
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh thyme leaves
• 1 teaspoon all-purposeflour
• 1 sheet puff pastry, thawed completely
• 1 tablespoon whole-grain mustard

Directions

Place a rack in the upper third of the oven and heat to 400 degrees F.
Whisk the egg and waterin a small bowl and set aside. Place the apple rings into the bowl of a mini food processor and process for 30 to 45 seconds or until they are the size of a medium dice. Set aside.
Trim the porktenderloin of any excess fat and silver skin. Slice the tenderloin down the middle lengthwise, creating 2 separate pieces. Lay the tenderloin pieces next to each other head to tail, so when laid backtogether they are the same size at the ends.
Lay out a 12 by 16-inch piece of parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create solidlayer that is as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin, roll over the prosciutto to help adhere the pieces to each other. Remove the parchment paper andsprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried apples in between the 2 pieces of tenderloin and push back together sothe apples are held between them. Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
Sprinkle the counter with flour and roll out thepastry to 12 by 14 inches. Spread the mustard thinly in the center of pastry and lay the prosciutto wrapped tenderloin in the center of the pastry on the mustard. Fold the puff pastry up and over...