Sunday, October 5, 2008

The best pork tenderloin you'll ever have....

I promise.

I've been making this pork tenderloin for several years. I found the recipe in a Cuisine at home magazine. I've made it so many times now I don't even need the recipe.

2 pork tenderloins (2 come in 1 package)
4 oz Boursin cheese
1 Tablespoon olive oil
6 oz prosciutto (I usually buy half a pound and snack on whatever is left)
Puff pastry
1 Egg & 1 Tablespoon water

Prepare tenderloins by trimming of the silverskin and the thin tail at the end.

Butterfly them for stuffing, making a 1" deep incision down the length of each side. Stuff each tenderloin with half the Boursin.

Lay 4-5 prosciutto slices in a single layer, overlapping them slightly. Place stuffed tenderloin at the base of the prosciutto and roll to cover. Repeat with the second tenderloin.

Sear in oil in a large skillet over medium heat until prosciutto is brown and crispy on all sides, about 5 minutes. Chill thoroughly.

Unfold the pastry sheet and roll it out so it's large enough to wrap around the tenderloin. Transfer the pork to a parchment lined baking sheet.

Brush wellingtons with egg-water mixture and cover with plastic. Chill for one hour or up to 24.

Preheat oven to 400 degrees. Brush with more egg was for good browning. Bake tenderloins 30-35 minutes or until golden. Let rest 5 minutes before slicing. To serve trim off ends, then slice into 2" thick pieces.

We eat one of them and I wrap the other one in aluminim foil then place in a large freezer bag. These freeze wonderfully - just remove from freezer to thaw then bake about 15 minutes to warm it up.


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