Here's a blast from the past. I was redoing some pics on one of my old drives and found this cook that I did and posted on my old web site in April of 2010.
This is very good eating. Thought maybe some of you might like it.
I decided to make a Wellington, but instead of beef, I used all pork.
Pork tenderloin cut into chunks. These will be seasoned with Kosher salt and cracked black pepper, then seared on the Keg and then placed in a pan and cooked indirect til 120° internal temp.
A Duxelle and a creamy mustard sauce that I made last night.
A layer of Prosciutto, then the Duxelle, and the seared chunk of tenderloin.
All rolled up
Edges folded and rolled tightly in clear wrap. This will go into the fridge for about an hour.
While the rolls were in the frig, I rolled out puff pastry dough. Ready to wrap in the dough.
All wrapped in the pastry dough.
While I was wrapping the rolls in the pastry dough, I ran the temp up on the Keg to 450°. I gave the rolls brushing of egg wash, then placed them in a pan with a rack covered with parchment paper. Then into the Keg to cook til internal temp of 140° and golden brown.
Served the pork wellington with asparagus, a potato-cheese souffle, and mustard sauce.
Pork Wellington cut open.
Bet you thought that I forgot about dessert. Not a chance.
A creme brulee with berries, a warm berry sauce, and a little whipped cream.
Thanks for lookin'.
Jim
This is very good eating. Thought maybe some of you might like it.
I decided to make a Wellington, but instead of beef, I used all pork.
Pork tenderloin cut into chunks. These will be seasoned with Kosher salt and cracked black pepper, then seared on the Keg and then placed in a pan and cooked indirect til 120° internal temp.
A Duxelle and a creamy mustard sauce that I made last night.
A layer of Prosciutto, then the Duxelle, and the seared chunk of tenderloin.
All rolled up
Edges folded and rolled tightly in clear wrap. This will go into the fridge for about an hour.
While the rolls were in the frig, I rolled out puff pastry dough. Ready to wrap in the dough.
All wrapped in the pastry dough.
While I was wrapping the rolls in the pastry dough, I ran the temp up on the Keg to 450°. I gave the rolls brushing of egg wash, then placed them in a pan with a rack covered with parchment paper. Then into the Keg to cook til internal temp of 140° and golden brown.
Served the pork wellington with asparagus, a potato-cheese souffle, and mustard sauce.
Pork Wellington cut open.
Bet you thought that I forgot about dessert. Not a chance.
A creme brulee with berries, a warm berry sauce, and a little whipped cream.
Thanks for lookin'.
Jim
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