Remember the beef wellington I made? The parcel of beef smeared with pâté and stir-fried wild mushrooms, wrapped in puff pastry and baked? Sounds good heh? It was, except for the meat! It was bad. I learnt my lesson and so this time with pork, I used a tenderloin. I saw this recipe on Alton Brown's Good Eats and it looked and sounded too good to resist. I made a few substitutes here and there and it turned out really good. The meat was really moist, tender and so flavourful with the apricots, ham and mustard. The only problem was the soggy bottom.
Adapted from Alton Brown's recipe
- 100g dried apricots - coarsely chopped
- 490g pork tenderloin
- 130g (about 6 slices) prosciutto ham
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 1 handful fresh parsley - coarsely chopped
- 375g puff pastry (store bought, ready rolled)
- 1 1/2 tbs mustard (I used Dijon)
- 1 egg
- 1 tbs water
- Pre-heat the oven to 200°C.
- Whisk the egg and water in a small bowl and set aside.
- Trim the pork tenderloin of any excess fat and silver skin.
- Slice the tenderloin down the middle lengthwise, creating a pit in the middle.
- Place chopped apricots in the middle.
- Lay out a large piece of parchment paper on the counter.
- Arrange the pieces of prosciutto in the center, overlapping them enough to create solid layer that is as long as the tenderloin.
- Sprinkle the prosciutto with the salt, pepper, and parsley.
- Set the tenderloin down the middle of the prosciutto.
- Using the parchment paper to assist, wrap the prosciutto around the tenderloin to completely enclose in a package.
- Sprinkle the counter with some flour and roll out the pastry.
- 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 the top of the tenderloin, then roll to completely enclose, brushing the edges of the pastry with the egg wash in order to seal.
- Brush the entire pastry with the egg wash.
- Place the tenderloin on a parchment lined half sheet pan and bake for about 30 minutes.
- Remove the tenderloin from the oven, transfer to a cooling rack and let rest for 10 minutes before slicing and serving.