Pork Wellington

Kyle and I will watch the food network every now and then. We stumbled across this recipe from Alton Brown and I knew I had to make it.

1 whole egg
1 tablespoon water
1-ounce dried apple rings
1 whole pork tenderloin, approximately 1 pound
4 1/2 ounces thinly slice prosciutto ham
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon all-purpose flour
1 sheet puff pastry, thawed completely
1 tablespoon whole-grain mustard

chop up the apple rings and set aside

in a small bowl combine the egg and water. lightly beat together and set aside

on parchment paper lay out the prosciutto so it slightly overlaps

cover with another piece of parchment and roll out with a rolling pin

the pork tenderloin down the middle into 2 equal halves

season the prosciutto with salt, pepper and thyme

lay one half of the tenderloin down

add the apples

cover with the other half of the tenderloin

using the parchment paper for help; roll the tenderloin so it's completely sealing by the prosciutto

on a lightly floured surface; roll out the puff pastry.  Spread the mustard in the center of pastry

set the tenderloin in the middle and roll up in the pastry, sealing it with the egg wash. pinch the ends closed.

place on a parchment lined baking sheet and brush it with the egg wash

bake for 25-30 minutes (or until internal temp is 140 degrees on 400 degrees. Once done cooking let rest on a cooling rack for 10 minutes

slice and enjoy!