Pork Wellington

I love the sight of pork in the morning! There is the tenderloin, basking in light from my window, already cut in half lengthwise and flipped so that skinny end matches up with fat end on both sides - the pile of yuck is the silver skin and fat - you must trim these off or you will be sorry!

Here we have slices of prosciutto that have been layed out and pressed together - isn't it beautiful?!?!?
Here is the tenderloin laid on top of the seasoned prosciutto, stuffed with cherries - I used slightly more than an ounce of dried cherries and chopped them coarsely with my mezzaluna.







This is what that gorgeous thing looked like all wrapped up in the prosciutto. I wish I had thought to take a picture of the puff pastry spread with the whole grain mustard and then wrapped around the pork, but I didn't. For I suck. you brush that beautiful thing with egg wash, toss it in to oven for a half hour and it comes out browned and perfect! It wasn't until after we had all served ourselves that I realized I had no picture of the finished product! So please excuse the slices - wish I had a pic of the whole thing. You can see the home made apple sauce to its left, the metal bowl has the mashed potatoes (or what is left of them at this point) and out of the frame to the right is the broccoli which took a lot longer than usual to cook, but was worth every second.


Scott and the ex were pleased! I was ecstatic! One thing to note though - the inside of the tenderloin will look very red (scary like its raw) if you use cherries, even if it has gone over the safe temp (140) - prevailing theory in my household is that it is the juice from the cherries staining it. because it is most certainly done! So, if yours looks golden on the outside and a bit pink in the middle, just double check with a thermometer - chances are it is done!