Pork Wellington (Sorta)

June 29, 2009 11:26 PM

he grocery store had pork tenderloin on sale the other day, so I bought two and decided to try Alton Brown's recipe for .Pork Wellington. Basically, you stuff a pork tenderloin with dried apples, wrap it in prosciutto, wrap that in puff pastry, and bake until delicious. And it was delicious, but I thought I could do something better with a savory rather than sweet filling.

So, I took some onions and some mushrooms and sauteed them down. Then, in my bad-ass cast-iron skillet, I fried up some D & G bacon from the Farmer's Market. While that was cooking, I sliced the tenderloin and stuffed it with the onions and mushrooms. I took the bacon out of the skillet and laid the pieces parallel to each other on my cutting board. While the bacon was still pliable, I used it to wrap the tenderloin. Then I wrapped all of that in the puff pastry and stuck it in the oven.

Meanwhile, I threw some Farmer's Market potatoes into the skillet with the bacon fat, added salt, pepper, rosemary salt, fresh rosemary, and some ancho chili powder from Penzey's Spices. The potatoes looked fan-fucking-tastic. But don't take my word for it:

When the pork was done, I let it rest for a few minutes, then served it on the cutting board with the potatoes:

I sliced it open and, goddamn, that shit was delicious:

Chelsadilla and I both preferred my version to Alton Brown's, although his was really good, too. But the main part was that I developed a little bit more confidence in my cooking abilities. I can't wait to see what I do next.

4 Comments

Lauren said:

Goddamn! I didn't know you could wrap meat into a pastry! That looks amazing!

June 30, 2009 11:49 AM

The Reeg said:

OM NOM NOM NOM NOM...that looks so good. I can't wait to see what you do next, either.

July 1, 2009 12:28 PM

John said:

I'm going to give your recipe a shot sunday.

One thing I'm going to try though for a side. I'm going to use the bacon fat leftover to sautee the vegtables for carrot soup.

Bacon fat is WAY better than olive oil. That's all. Thanks for the article.

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