Ingredients – Pork Wellington
1 large egg
1 TBSP water
1-ounce dried dried mixed fruit
1 whole pork tenderloin
4 1/2 ounces thin-sliced prosciutto ham
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1 tsp chopped fresh thyme leaves
1 tsp all-purpose flour
1 sheet puff pastry, thawed
1 tsp Dijon mustard
½ tsp horseradish paste
How to Cook it – Pork Wellington
Pre-heat to 400 degrees F.
Whisk the egg and water in a small bowl, set aside. Place the dried fruit into a food processor and chop for 30 to 45 seconds or until they are the size of a medium dice, set aside.
Trim the pork tenderloin of any excess fat and silver skin then slice meat down the middle lengthwise, creating 2 separate pieces.
Lay out parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create a layer as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin (or washed/cleaned wine bottle), roll over the prosciutto to help stick together. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried fruit in between the 2 pieces of tenderloin and push back together so the apples are held between them. Wrap the prosciutto around the entire tenderloin.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard/horseradish mix 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 the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
Ingredients – Brussels Sprouts
6 slices thick cut bacon
1 1/2 lbs Brussels sprouts, cleaned and halved
2 TBSP butter
1 TBSP minced onion flakes
Ingredients – Cream Sauce
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
3 cloves garlic, minced
salt and pepper to taste
How to Cook it – Creamy Brussels Sprouts
In a large skillet, over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, crumble and set aside. Keep the drippings.
To the bacon drippings in the skillet, add butter. Once the butter has melted, add Brussels sprouts and minced onion flakes.
Saute, tossing occasionally until the sprouts are crisp-tender and golden brown. Add the crumbled bacon back to the pan and toss with the Brussels sprouts.
In a small sauce pan, over medium-high heat, add heavy cream, Parmesan cheese, garlic, salt and pepper
Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
Pour over top of the roasted Brussels sprouts when ready to serve.1 large egg
1 TBSP water
1-ounce dried dried mixed fruit
1 whole pork tenderloin
4 1/2 ounces thin-sliced prosciutto ham
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1 tsp chopped fresh thyme leaves
1 tsp all-purpose flour
1 sheet puff pastry, thawed
1 tsp Dijon mustard
½ tsp horseradish paste
How to Cook it – Pork Wellington
Pre-heat to 400 degrees F.
Whisk the egg and water in a small bowl, set aside. Place the dried fruit into a food processor and chop for 30 to 45 seconds or until they are the size of a medium dice, set aside.
Trim the pork tenderloin of any excess fat and silver skin then slice meat down the middle lengthwise, creating 2 separate pieces.
Lay out parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create a layer as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin (or washed/cleaned wine bottle), roll over the prosciutto to help stick together. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried fruit in between the 2 pieces of tenderloin and push back together so the apples are held between them. Wrap the prosciutto around the entire tenderloin.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard/horseradish mix 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 the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
Ingredients – Brussels Sprouts
6 slices thick cut bacon
1 1/2 lbs Brussels sprouts, cleaned and halved
2 TBSP butter
1 TBSP minced onion flakes
Ingredients – Cream Sauce
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
3 cloves garlic, minced
salt and pepper to taste
How to Cook it – Creamy Brussels Sprouts
In a large skillet, over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, crumble and set aside. Keep the drippings.
To the bacon drippings in the skillet, add butter. Once the butter has melted, add Brussels sprouts and minced onion flakes.
Saute, tossing occasionally until the sprouts are crisp-tender and golden brown. Add the crumbled bacon back to the pan and toss with the Brussels sprouts.
In a small sauce pan, over medium-high heat, add heavy cream, Parmesan cheese, garlic, salt and pepper
Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
Pour over top of the roasted Brussels sprouts when ready to serve.1 TBSP water
1-ounce dried dried mixed fruit
1 whole pork tenderloin
4 1/2 ounces thin-sliced prosciutto ham
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1 tsp chopped fresh thyme leaves
1 tsp all-purpose flour
1 sheet puff pastry, thawed
1 tsp Dijon mustard
½ tsp horseradish paste
How to Cook it – Pork Wellington
Pre-heat to 400 degrees F.
Whisk the egg and water in a small bowl, set aside. Place the dried fruit into a food processor and chop for 30 to 45 seconds or until they are the size of a medium dice, set aside.
Trim the pork tenderloin of any excess fat and silver skin then slice meat down the middle lengthwise, creating 2 separate pieces.
Lay out parchment paper on the counter and arrange the pieces of prosciutto in the center, overlapping them enough to create a layer as long as the tenderloin. Top with a second piece of parchment, and using a rolling pin (or washed/cleaned wine bottle), roll over the prosciutto to help stick together. Remove the parchment paper and sprinkle the prosciutto with the salt, pepper, and thyme. Set the tenderloin down the middle of the prosciutto. Spread the dried fruit in between the 2 pieces of tenderloin and push back together so the apples are held between them. Wrap the prosciutto around the entire tenderloin.
Sprinkle the counter with flour and roll out the pastry to 12 by 14 inches. Spread the mustard/horseradish mix 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 the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash to seal. Turn the tenderloin over so the side of the tenderloin with the double thickness of pastry is underneath. Pinch the ends of the pastry to seal.
Brush the entire pastry with the egg wash. Place the tenderloin on a parchment lined half sheet pan and bake for 25 to 30 minutes or until the pork reaches an internal temperature of at least 140 degrees F.
Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.
Ingredients – Brussels Sprouts
6 slices thick cut bacon
1 1/2 lbs Brussels sprouts, cleaned and halved
2 TBSP butter
1 TBSP minced onion flakes
Ingredients – Cream Sauce
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
3 cloves garlic, minced
salt and pepper to taste
How to Cook it – Creamy Brussels Sprouts
In a large skillet, over medium-high heat, cook the bacon until crispy. Remove the bacon from the pan, crumble and set aside. Keep the drippings.
To the bacon drippings in the skillet, add butter. Once the butter has melted, add Brussels sprouts and minced onion flakes.
Saute, tossing occasionally until the sprouts are crisp-tender and golden brown. Add the crumbled bacon back to the pan and toss with the Brussels sprouts.
In a small sauce pan, over medium-high heat, add heavy cream, Parmesan cheese, garlic, salt and pepper
Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
Pour over top of the roasted Brussels sprouts when ready to serve.
ENJOY!
