Sunday, July 17, 2011

Pork Wellington

Alton Brown style.
I love pork tenderloin and so I'm always interested in new preparations.
This one from Good Eats caught my eye.
It's really quite easy. 
I thought his idea to have you cut the tenderloin in half
and then flip the two sides to create a uniform thickness was great.
He has you stuff it with dried apples, which I did, but next time
I'm going to use craisins and maybe make a cranberry sauce 
to drizzle over the slices. 

It was really quite simple and other than swapping out the fruit,
the only other change I may make would be to 
skip wrapping the tenderloin in prosciutto.
You really couldn't detect it in the final product. 

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