Pork Wellington
By: Zomppa
Published: Monday, December 28, 2009 - 5:37am

Ingredients




1 pound pork tenderloin
6 ounces prosciutto
4 ounces boursin cheese
2 sheets puff pastry
1 egg white mixed with water
Olive oil

Preparation

1 Butterfly pork tenderloin the long way and stuff with cheese 2 Wrap prosciutto around it so it's completely wrapped 3 Brown in skillet on all sides until prosciutto is crispy 4 Chill in refrigerator 5 Wrap entire tenderloin in puff pastry (decorate if so desired) 6 Brush with egg white 7 Wrap in plastic and chill in refrigerator for up to 24 hours 8 Preheat oven to 400F 9 Unwrap from plastic and bake for 35-40 minutes until golden brown 10 Rest, slice, and serve

About


Can make this the night before - great adaptation to Beef Wellington, impressive and delicious.