Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Pork Tenderloin Wellington

If it wasn't for my lovely wife Jackie I would have had a very rough time finishing this meal
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Jackie cutting up the Kale for the Vegetable. I had cleaned the silver from the tenderloin and cut it in half, ran the dried apple rings in the food processor and cut the tenderloin in half I asked Jackie if she would help me with the prosciutto then she put the hole thing together wile I fired up the Egg
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Prosciutto on the parchment paper and Jackie putting the dried apple in-between the two half's of tenderloin
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Rolled in the Puff Pastry
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On the Egg indirect @ 400* for 35-min.
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Served with red potatoes and Kale and a wonderful meal it was

Recipe: http://www.foodnetwork.com/recipes/alton-brown/pork-wellington-recipe/index.html

Thanks for looking

Ross





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